Add red food coloring to the sour cream, mix well, and set aside so the color fully activates. In a separate bowl, whisk the room-temperature butter with a mixer, then gradually add 150 g of powdered sugar and the eggs, whisking until a homogeneous mass is formed. Add the colored sour cream to this mixture and mix well with a hand mixer.
Afterward, add the sifted flour, cocoa, and baking soda to the mixture and mix again until a smooth, homogeneous dough without lumps is formed. Pour the dough into a prepared mold and bake at 170°C for 40–45 minutes. Let the baked biscuit cool completely.
Preparing the Cream
Whisk the cream cheese, 150 g of powdered sugar, and cream together with a mixer until a homogeneous, soft mass is formed.
Assembling the Cake
Carefully remove the cooled biscuit from the mold and divide it into 3 layers. Place the first layer in the mold, spread 1/3 of the cream on it, add the second layer, spread another 1/3 of the cream, and finish with the last biscuit layer. Use the remaining cream to cover the outside of the cake.
Place the cake in the refrigerator for a few hours so the cream cools well and holds its shape. Then, carefully remove it from the mold, place the strawberries on top, and serve.