Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans, or line with parchment paper.
In a large bowl, beat together softened butter and granulated sugar until the mixture is light, fluffy, and fragrant, about 3-4 minutes. This helps create a tender crumb.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder until combined.
Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with the dry, mixing gently after each addition until just combined.
Stir in the red gel food coloring gradually, until the batter turns a vibrant red hue. Gently fold in the chopped strawberries, distributing them evenly without overmixing.
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The edges should be slightly pulling away from the sides of the pans.
Allow the cakes to cool in their pans for 15 minutes before transferring to wire racks. Cool completely to prevent sogginess.
Prepare the frosting by beating softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, mixing until fluffy and well combined. Chill if necessary to stiffen.
Once the cakes are cooled, level the layers if needed. Spread a generous layer of frosting on top of the first layer, then stack the second layer and frost the entire cake evenly. Decorate with extra strawberries if desired.
Refrigerate for at least 30 minutes to set the frosting. Slice and serve chilled or at room temperature, enjoying the bright, velvety contrast of flavors.
