Preheat Oven: Preheat to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans.

Prepare Cake Batter:

In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, combine milk, vegetable oil, eggs, and vanilla.

Add the wet ingredients to the dry and stir until just combined.

Mix in hot coffee or water until smooth. Batter will be thin.

Bake the Cake:

Divide batter evenly between the prepared pans.

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool completely in pans, then transfer to a wire rack.

Make Strawberry Frosting:

Puree strawberries and cook them in a pan until thick like jam. Let cool completely.

Beat softened butter until creamy. Gradually add powdered sugar.

Mix in cooled strawberry puree and vanilla extract.

Add heavy cream or milk as needed for smooth, spreadable consistency.

Assemble the Cake:

Place one cake layer on a cake stand or plate. Spread frosting evenly on top.

Add the second layer and frost the entire cake.

Decorate with fresh strawberries and optional chocolate shavings or drizzle.

Tips & Variations:

For extra strawberry flavor, brush the cake layers with a simple strawberry syrup before frosting.

Use frozen strawberries if fresh aren’t available; just thaw and drain excess liquid.

For a chocolate lover’s twist, add mini chocolate chips between the layers.