Preheat your oven to 175°C (350°F) and lightly grease a springform pan with butter or non-stick spray.
In a medium bowl, sift together the flour, cocoa powder, and baking powder to combine evenly.
In a large mixing bowl, cream together the softened butter and sugar with an electric mixer or whisk until the mixture is light, fluffy, and fragrant—about 2-3 minutes.
Add eggs one at a time, beating well after each addition, until the batter is smooth and slightly thickened.
Stir in vanilla extract, then gradually fold in the sifted dry ingredients just until combined—be careful not to overmix.
Gently toss the chocolate chips with a little flour to prevent sinking, then fold them into the batter evenly.
Slice the strawberries thinly and toss with a tablespoon of sugar; set aside to let them release juices for about 10 minutes.
Spread half of the chocolate batter into the prepared pan, smoothing the surface with a spatula.
Distribute half of the sliced strawberries evenly over the batter, pressing them slightly into the surface.
Pour the remaining batter over the strawberries, spreading gently to cover, then top with the rest of the strawberries, pressing them down slightly.
Bake in the oven for 45-50 minutes, until the edges are golden and slightly crackled, and a toothpick inserted in the center comes out moist but not wet.
Remove the cake and let it cool in the pan for about 20 minutes until it firms up and the top has a shiny, cracked appearance.
Gently run a knife around the edges and remove the springform ring. Cool completely on a wire rack before slicing and serving, ensuring the strawberries stay juicy and vibrant.
