Sarah's Birthday Cake

Chocolate cake layered with strawberry sauce and whipped cream

My sister asked for a lighter gluten free chocolate cake for her Birthday this year. I decided to use a Gluten Free mix this time. I used Pamela's which is a company that makes gluten free baking mixes.
I added an extra egg to the recipe, so that the cake would be fluffier. I also baked it for 10 minutes longer than directed.
I used two 8 inch round cake pans and greased them with coconut oil.
After the cake cooled down, I divided each layer into two, using dental floss so as to get a smooth cut.
Then, I made strawberry sauce to put into between the 4 cake layers.
Strawberry Sauce
2 cups frozen or fresh strawberries. If frozen, thaw in microwave oven.
1 cup sugar
1 tablespoon lemon juice.
Bring all of these to a boil in a heavy sauce pan

After strawberries are boiled down, turn heat down to simmer and Add about 2 tablespoons of corn starch that is already mixed with cold water. 

Let the strawberry sauce completely cool down before spreading it on the cake layers.

Then, I made whipped cream and spread that onto top of the strawberry sauce. The final layer of cake has strawberry sauce and then I frosted the cake with the rest of the heavy whipping cream.

Heavy whipping cream: 
2 cups of heavy whipping cream
2 tablespoons of powdered sugar 
 2 teaspoons of vanilla extract 
Bowl used to mix these and beaters have to be cold before making this.