Once layers are cooled, cut in half lengthwise. Take the first layer and set onto your platter. Completely cover the layer with the strawberry puree. (The puree will not be added to the top layer, therefore, it should be divided evenly between the first 3 layers.)
Take the second layer and before adding it to the first layer cover it with cream.
Gently take the layer and flip it over as you are putting it onto the first layer, the puree will meet with the cream.
Do this to all four layers. Cover top and sides with cream.
Use a little more than half of the almonds and cover the sides of the cake. Take the rest of the almonds put them in a bag and gently crush them, set aside.
With a vegetable slicer, make chocolate shavings, add around the rim of the cake.
Take the leftover strawberries and slice them into thin slices. Lay them atop the chocolate and overlapping go around the whole cake.
In the middle of the cake, add the crushed almonds.
Refrigerate for at least an hour before serving. Enjoy, friends.