Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them together until evenly mixed.

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes.

Carefully stir in the boiling water. The batter will be quite thin, but don’t worry, that’s expected.

Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

While the cakes are baking, prepare the strawberry filling. In a medium bowl, combine the sliced strawberries and granulated sugar. Let them sit for about 15 minutes to macerate.

Once the cakes are done, remove them from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

For the frosting, beat the softened butter in a large bowl until creamy. Gradually add in the powdered sugar and cocoa powder, mixing until well incorporated.

Add the vanilla extract and heavy cream, whipping until the frosting is light and fluffy.

Once the cakes are completely cooled, spread a layer of strawberry filling on top of the first cake layer. Place the second layer on top, then frost the entire cake with the chocolate frosting.