Loaded Strawberry Shortcake

This is a cake inspired by something I had a taste of on an out-of-town trip.  That particular cake was a 2 layer strawberry chiffon cake, filled with whipped cream and chopped strawberries, and frosted with whipped cream, topped with slices of fresh strawberries.

Now, I don't particularly like strawberries, unless they are really sweet, and only then if they're dipped in a specific blend of cream, but when I saw the (really) big, plump, really red strawberries at the local market in Baguio, I bought 2 kilos!!!  Price be dxxxxd,  I was determined to make MY strawberry shortcake!  One that is chock-full of strawberries!  From the cake itself, to the filling, frosting, topping... EVERYTHING!

So here are the (2 kilos) strawberries, hulled and cleaned - the smaller ones got chopped, while the larger ones were reserved for the cake topping.

Presenting...  my creation - which I fondly call THE

Loaded Strawberry Shortcake...

3 layers of strawberry chiffon cake (no added flavorings or color!), filled with strawberry cream, with chopped (fresh) strawberries, frosted with strawberry whipped cream, and topped with fresh strawberries!

A peek inside the cake -

And, as usual, I did not add any preservatives, artificial flavors or colors.  So, the cake layers did not have a pink hue, rather the cake layers were more yellowish.  The strawberry cream filling had pureed strawberries as well as chopped strawberries.  The whipped cream is strawberry as well (you can see the strawberry bits) but both filling and frosting are pale pink due to the "natural coloring" of the strawberries.

The only "problem" with this cake?  The lack of supply of fresh strawberries in the local market.  This cake was made with about 2 kilos of strawberries!  Talk about being loaded!!!  But the cost really is  prohibitive!!!

But I would like to offer this cake.  It's just too yummy not to share... I just have to figure out how (and without skimping on the strawberries!). :)