Prep your pans and oven. Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Dust with cocoa powder to keep the edges clean.

Mix the dry ingredients. In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until well combined.

Blend the wet ingredients. In a second bowl, whisk eggs, milk, oil, and vanilla until smooth. Pour the wet into the dry and whisk until just combined.

Add the hot coffee. Stir in the hot coffee (or water). The batter will be thin—that’s what makes the cake moist. Divide evenly between pans.

Bake. Bake 28–32 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto racks to cool completely.

Make the strawberry filling. In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat until juicy and bubbling, about 5–7 minutes. Stir in the cornstarch slurry and cook 1–2 minutes more, until thickened. Cool fully.

Whip the buttercream. Beat butter on medium-high until creamy, about 2 minutes. Add powdered sugar, cocoa, and salt. Mix on low to combine, then add vanilla and 3 tablespoons cream. Beat on high until fluffy, 2–3 minutes. Add more cream if needed for a smooth, spreadable texture.

Level the cakes (optional). If the layers domed, trim the tops with a serrated knife to create flat surfaces.

Assemble. Place the first layer on a stand. Spread a thin layer of buttercream to create a barrier. Spoon the cooled strawberry filling inside the ring and spread gently. Add a layer of fresh sliced strawberries for extra texture. Top with the second cake layer.

Frost. Apply a thin crumb coat of buttercream and chill 15–20 minutes. Finish with a thicker coat, smoothing the sides and swirls on top.

Garnish. Arrange halved strawberries on top. Sprinkle with shaved chocolate if you like. Chill 20–30 minutes to set, then slice.