Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream

• 1 cup cake flour
• 1 1/4 cup granulated sugar, divided use
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup canola oil
• 4 large egg yolks
• 6 large egg whites, at room temperate
• 1/4 tsp cream of tarter
• 1 tsp vanilla extract
• 1/3 cup strawberry puree, recipe below
• 2 cup hulled sliced fresh Strawberrys
• 2 tbsp granulated sugar
• 1 tsp fresh lemon juice
• 1 cup heavy whipping cream
• 1/3 cup semi sweet chocolate, chopped
• 1 cup cold heavy whipping cream
• 1/3 cup cold strawberry puree
• 2 tbsp confectioners sugar
• 1 tsp vanilla extract
• 1 recipe chocolate covered Strawberrys, recipe attached in direction step #19
• 1/4 cup red colored sparkle sugar or sprinkles
• 2 tbsp dark chocolate shavings

1. MAKE STRAWBERRY PUREE
2. Combine Strawberrys, sugar and lemon in a saucepan, cook over medium heat until juicy and soft, stirring often.about 10 minutes
3. Cool 5 minutes then puree in food processor or blender until smooth, refrigerate until cool
4. Preheat oven to 350.
5. Spray 3 8 inch cake pans with non stick spray, line bottoms with parchment paper lightly spray parchment paper with non stick spray
6. Whisk flour, baking powder and salt in a bowl
7. In another bowl whisk egg yolks, 1 cup of the sugar, vanilla and 1/3 cup of the strawberry puree until smooth.
8. Add flour mixture and whisk until.well blended
9. In a large bowl.beat egg whites with cream of tarter until.foamy, add remaining 1/4 cup sugar slowly and beat just until it forms stiff peaks
10. Fold 1/3 of egg white mixture into egg yolk batter mixture, add remaining in 2 more additions being careful not to deflate but combining completely
11. Pour into prepared pans.
12. Bake 13 to 18 minutes until a toothpick comes out clean.
13. Cool in pans 15 minutes then turn out to cool completely on wire racks
14. MAKE CHOCOLATE WHIPPED CREAM.FILLING
15. Have cnopped chocolate in bowl.
16. Heat cream to a simmer either in microwave or on stovetop.
17. Pour cream.over chocolate, let sit 1 minute then stir until.smooth.
18. Refrigerate uncovered until cold
19. When ready to fill cake whip cold chocolate cream until fluffy
20. MAKE STRAWBERRY WHIPPED CREAM FROSTING
21. Whip cold cream until soft peaks, add confectioners sugar, 1/3 cup strawberry puree and vanilla.Beat just until light and fluffy
22. ASSEMBLE CAKE
23. Place 1 cake layer bottom side up on serving plate
24. Cover layer with 1/2 of chocolate filling, top with second layer of cake, bottom up and cover with remaing chocolate filling.
25. Top with third layer, also bottom of cake facing up
26. Frost entire cake with the strawberry whipped cream frosting
27. Garnish with chocolate covered Strawberrys, recipe attached below, sparkle sugar, and chocolate shavings

cake flour, sugar, baking powder, salt, canola oil, egg yolks, egg whites, cream of tarter, vanilla, strawberry puree, sugar, lemon juice, heavy whipping cream, semi sweet chocolate, cold heavy whipping cream, cold strawberry puree, confectioners sugar, vanilla, recipe chocolate, red colored sparkle sugar, chocolate shavings

Taken from cookpad.com/us/recipes/354445-fresh-strawberry-chiffon-layer-cake-with-chocolate-and-strawberry-whipped-cream (may not work)