Preheat your oven to 175°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper. Gather your mixing bowls and tools.
Sift together the cake flour, cocoa powder, baking soda, and salt in a bowl. Set this dry mixture aside.
In a large mixing bowl, beat the softened butter and sugar with an electric mixer until the mixture is light, fluffy, and pale, about 3 minutes. This fills the air with a sweet, buttery aroma.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the vanilla extract and red food coloring until the batter is uniformly vibrant and bright red.
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix until just combined, being careful not to overmix to keep the sponge tender.
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs and the edges pull slightly away from the sides.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely, approximately 1 hour.
Meanwhile, hull and slice the strawberries. Toss them with sugar and a squeeze of lemon juice, then mash or pulse lightly to create a chunky strawberry filling. Chill until needed.
In a bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy and spreadable.
Place one cake layer on a serving plate. Spread a layer of strawberry filling over it, then top with a generous amount of cream cheese frosting. Place the second layer on top and frost the entire cake with the remaining frosting. Decorate with halved strawberries or edible flowers if desired.
Refrigerate the cake for at least 30 minutes to set the frosting. Before slicing, warm a knife in hot water, wipe dry, and cut clean slices. Serve with fresh strawberries for a beautiful presentation.
