Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the dry ingredients until well combined.

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth and creamy. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.

Divide the batter evenly between two prepared cake pans lined with parchment paper. Smooth the tops with a spatula and bake for 30 to 35 minutes.

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

While the cakes cool, heat the heavy cream in a saucepan until it simmers. Pour the cream over the chopped chocolate and let sit for a few minutes before stirring until smooth.

Once the cakes are cool, layer one on a serving plate, spread ganache on top, add fresh strawberries, and repeat with the second layer. Frost the top and sides with remaining ganache.

For garnish, decorate the top with chocolate-dipped strawberries or additional fresh fruit.