1. Make the Strawberry Jam

Add strawberries, sugar, and water to a saucepan. Cook over medium-high heat, stirring occasionally, until it bubbles and thickens. Watch closely: the mixture will foam—don’t walk away. Once thick and glossy, transfer to a bowl and chill completely.

2. Prepare the Cake Batter

Preheat oven to 350°F (175°C). Line two 6-inch round pans with parchment. In one bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix melted butter, oil, and both sugars until smooth. Add eggs and whisk until creamy.

Now alternate:

- Add half dry ingredients

- Add half milk

- Repeat

Mix gently—don’t overwork the batter.

3. Bake the Cakes

Divide batter evenly between pans and smooth the tops. Bake for 40–45 minutes, or until a toothpick comes out with a few crumbs (not wet batter). Cool in pans for 10 minutes, then transfer to a rack to cool completely.

4. Make the Frosting

Beat butter until smooth and fluffy. Add cream cheese and mix until creamy. Add powdered sugar slowly, then mix in strawberry jam and vanilla.

5. Assemble the Cake

Level cakes and slice each into two layers (you’ll have 4 layers total).Place first layer on a cake stand. Pipe a ring of frosting around the edge.

Fill center with:

- Strawberry jam

- Chopped strawberries

Repeat with remaining layers.

6. Crumb Coat & Final Frost

Spread a thin crumb coat and chill briefly. Apply final frosting layer and smooth or swirl as desired. Top with halved strawberries for a clean, elegant finish.