Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth.

Slowly add the boiling water to the batter, mixing continuously. The batter will be thin, but this is normal.

Pour the batter evenly into the prepared cake pans.

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

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the strawberry filling. Place the sliced strawberries in a bowl and toss them with sugar.

Let the strawberries sit for about 10-15 minutes to allow the sugar to draw out their juices, creating a syrupy mixture.

In a large bowl, beat the softened butter with a hand mixer or stand mixer until smooth and creamy.

Gradually add powdered sugar and cocoa powder, mixing until well combined.

Add the milk, one tablespoon at a time, until the frosting reaches your desired consistency.

Stir in vanilla extract and a pinch of salt, then continue to beat the frosting until it’s smooth and fluffy.

Once the cakes have cooled completely, place the first cake layer on a serving platter.

Spread a layer of chocolate frosting on top of the first cake layer.

Add a generous layer of the strawberry filling on top of the frosting, ensuring an even spread.

Place the second cake layer on top, gently pressing down to secure the layers.

Frost the top and sides of the entire cake with the remaining chocolate frosting.

Garnish the top of the cake with fresh strawberries for a beautiful finish.

Allow the assembled cake to chill in the fridge for at least 30 minutes to help the frosting set.

Slice and serve the cake, enjoying the decadent layers of chocolate and fresh strawberry filling.