Preheat oven to 400°. Spray 9-inch baking pan with nonstick cooking spray; set aside.
In large microwave-safe bowl, microwave chocolate with Shedd's Spread Country Crock® Spreadable Butter With Canola Oil at HIGH 1-1/2 minutes or until chocolate is melted; stir until smooth. With electric mixer on low speed, beat in 3/4 cup sugar and vanilla. Beat in eggs, then 1/4 cup flour, baking soda and salt. Alternately beat in remaining 1 cup flour and water until blended. Pour into prepared pan.
Bake 30 minutes or until toothpick inserted into center comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely.
Meanwhile, in medium bowl, combine strawberries with remaining 1 tablespoon sugar. To serve, slice cake in half, horizontally. On serving platter, arrange bottom half of cake. Evenly top with strawberries, then 1-1/2 cups sweetened whipped cream. Top with remaining half of cake and remaining whipped cream. Garnish, if desired, with additional strawberries.
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