Preheat your oven to 175°C (350°F). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
Sift together the cake flour, cocoa powder, baking soda, and salt in a large bowl. This ensures a fine, lump-free dry mixture that will give your cake a velvety crumb.
In a separate large bowl, beat the softened butter and superfine sugar with an electric mixer until fluffy and pale, about 3-4 minutes. The mixture should look light and creamy, with a gentle whirring sound.
Add eggs one at a time to the butter mixture, beating well after each addition. Then, mix in the red gel food coloring until the batter is vividly red and glossy.
Reduce the mixer speed to low and alternately add the dry ingredients and buttermilk in three additions, starting and ending with the dry mixture. Mix just until combined, avoiding overmixing to keep the layers tender.
Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula. Bake for 25-30 minutes, until the edges are set and a toothpick inserted into the center comes out clean. The cake should smell rich with cocoa and look deep red.
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, level any domed tops with a serrated knife if needed.
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar and vanilla, and whip until fluffy and well combined. Fold in chopped strawberries for added flavor and texture.
Place one cake layer on your serving plate. Spread a layer of frosting over the top, then sprinkle with chopped strawberries or add a spoonful of strawberry jam for extra fruitiness. Top with the second cake layer and repeat the frosting process.
Apply a thin crumb coat of frosting around the outside of the assembled cake to seal in crumbs. Chill in the fridge for 30 minutes to set the crumb coat.
Finish by applying a generous layer of frosting over the entire cake, smoothing with an offset spatula. Decorate with fresh strawberries on top or along the edges for a beautiful finish. Chill for another 30 minutes if desired.
Slice and serve this cheerful, velvety cake, enjoying the tender layers, bright strawberries, and creamy frosting in every bite. Let it rest at room temperature for 30 minutes before slicing for the best flavor and texture.
