Preheat your oven to 180°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper.
Sift together the cake flour, sugar, baking soda, salt, and cocoa powder in a large mixing bowl until well combined.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and red gel food coloring until the mixture is smooth and vibrant red.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined—avoid overmixing to keep the batter light.
Gently fold in the sliced strawberries into the batter, distributing evenly without deflating the mixture.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are slightly firm.
Let the cake layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely, about an hour.
Meanwhile, beat the softened cream cheese and butter together until fluffy, then gradually add powdered sugar and vanilla, mixing until smooth and creamy.
Once cooled, slice each cake layer horizontally if desired, then spread a generous layer of frosting on the bottom layer, adding sliced strawberries on top.
Place the second layer on top and apply a thin crumb coat of frosting around the entire cake. Chill for 30 minutes to set.
Finish frosting the cake with a thick, even layer, then decorate with whole strawberries and a light dusting of cocoa powder for an elegant finish.
Refrigerate for at least an hour before slicing. Serve at room temperature for the best velvety texture and fruity burst.
