Preheat your oven to 175°C (350°F). Grease two 20cm (8-inch) round cake pans and line their bottoms with parchment paper to ensure easy removal.
Sift together the cake flour, sugar, baking soda, salt, and cocoa powder into a large mixing bowl. Whisk to combine and aerate the dry ingredients.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla, and red gel food coloring until the mixture is smooth and the color is evenly distributed.
Gradually add the wet mixture to the dry ingredients, folding gently with a spatula until just combined. The batter will be thick and velvety with a vibrant red hue.
Gently fold in the chopped strawberries, being careful not to crush them or deflate the batter.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Tap the pans gently on the counter to release any trapped air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be risen and slightly springy to the touch.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely, about 30 minutes.
Meanwhile, prepare the frosting by beating the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and beat until fluffy and well combined.
Once the cake layers are completely cooled, spread a layer of frosting on top of one layer. Add some sliced strawberries for a fresh burst of flavor. Place the second layer on top and frost the top and sides smoothly with the remaining frosting.
Decorate the top with halved strawberries and a light dusting of cocoa powder or pink sanding sugar if desired. Chill the cake for at least 30 minutes to set the frosting before slicing and serving. Enjoy this vibrant, juicy, and decadent cake!
