Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.

In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined and the batter is smooth.

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

Puree the fresh strawberries in a blender. In a medium bowl, beat the cream cheese and powdered sugar together until smooth. Stir in the strawberry puree.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until fully incorporated.

Place one cake layer on a serving plate. Spread half of the strawberry cream filling over the top. Place the second cake layer on top, pressing gently. Spread the remaining filling on top and sides of the cake.

Garnish with additional strawberries if desired. Slice and serve the cake at room temperature for the best flavor.

Cover and refrigerate any leftover cake for up to 3 days. Allow to come to room temperature before serving.