Grease and line only the bottom of a 9x13" cake pan with parchment paper (line 2 pans if you have 2). Best not to line or grease the sides.

In the bowl of an electric mixer, whisk together 6 eggs and 1 cup sugar on high speed for 10 min until 3-4 times in volume.

Sift in 1 cup all-purpose flour and gently fold in until no clumps remain. Don't overwork the batter.

Transfer to lined baking pan and bake until top is golden and toothpick comes out clean (17-20 min).

Remove baked cake from the pan and let it cool to room temperature.

Cut strawberries into halves or quarters, pulse in a food processor until chunky applesauce consistency.

Beat cream cheese and 3/4 cup sugar until smooth then add 1 cup heavy whipping cream and beat until fluffy.

Cut each cooled cake layer in half. Layer with strawberry puree and cream, and repeat to finish with cream on top.

Decorate the top with fresh strawberries and chocolate.