Line a 9x13-inch baking pan with foil, letting it extend over the edges.

Spray it liberally with cooking spray.

In a medium bowl, combine peanut butter, sugar, and eggs.

Spread evenly into the prepared baking pan.

Bake at 325°F for 30-35 minutes, or until the edges are golden brown, and a toothpick inserted near the center comes out clean.

Cool completely.

Carefully lift the peanut butter blondies out of the pan using the foil overhang.

Cut the blondies horizontally into 3 even pieces, approximately 9x4 inches.

In a large mixing bowl, beat butter and peanut butter until well-combined.

Add powdered sugar, and 1 tablespoon cream.

Beat until fluffy, about 3-5 minutes, adding cream as needed to achieve desired consistency. It should be thick and fluffy, but spreadable.

To assemble torte, place one of the blondie sections onto a serving platter.

Spread with 1/3 of the peanut butter buttercream and 1/3 jar of strawberry topping.

Top with second layer of blondie section, another 1/3 of the buttercream, and 1/3 of the strawberry topping.

Repeat with final layer.

Refrigerate until firm, at least 1 hour. Cut and serve.