Preheat your oven to 175°C (350°F). Grease three 20cm (8-inch) round cake pans and set aside.
Sift together the flour, cocoa powder, baking soda, and salt in a large bowl. This ensures an even, lump-free batter and vibrant color.
In a separate bowl, whisk the granulated sugar, superfine sugar, eggs, and vanilla until the mixture is light, fluffy, and slightly frothy, filling the air with a sweet aroma.
Combine the buttermilk, vegetable oil, and red gel food coloring in a small bowl, whisking until smooth and vividly colored.
Gradually add the wet mixture into the dry ingredients, folding gently with a spatula just until combined. The batter will be thick and glossy with a deep red hue.
Gently fold in the chopped strawberries, being careful not to crush them so they stay juicy and visible in the batter.
Divide the batter evenly among the prepared pans, smoothing the tops for a level finish. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean and the edges are set.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely—this prevents sogginess and helps set the layers.
Prepare the frosting by beating the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla, mixing until fluffy.
Level the cooled cake layers with a knife or cake leveler. Spread a layer of frosting between each, then cover the top and sides smoothly with the remaining frosting.
Decorate with additional strawberries or piping if desired. Chill the cake for at least 30 minutes to set the frosting, then slice and serve to enjoy a vibrant, luscious treat.
