Preheat oven to 350 °F (175 °C). Grease and line two cake pans (e.g. 8- or 9-inch) with parchment.

In a bowl, whisk together eggs, milk, oil, and vanilla.

In another bowl, sift or whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Add the dry ingredients into the wet mixture in batches, mixing just until combined. Then stir in the hot water or coffee — batter will be thin.

Divide the batter between cake pans and bake for ~30–35 minutes, or until a toothpick comes out clean. Let cakes cool ~10 minutes in pans, then transfer to wire racks to cool completely.

Meanwhile, make the strawberry filling: in a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until berries break down and mixture thickens slightly. Cool completely.

Make the frosting: beat softened butter and powdered sugar until smooth, then fold in cooled strawberry filling and vanilla until creamy.

Place one cake layer on a plate. Spread a layer of the strawberry buttercream, then top with the second cake layer. Frost the sides and top with remaining frosting.

(Optional) Prepare chocolate ganache: heat cream until nearly simmering, pour over chopped chocolate, wait 30 seconds, then stir until smooth. Let it cool slightly, then pour over edges / top of cake for drip effect.

Decorate the top with fresh strawberries (whole or halved). Slice and serve.