In a medium saucepan over medium heat, combine 500g of strawberries, 50g of granulated sugar, and 1 tablespoon of water. Cook for about 15-20 minutes until thickened.

Remove from heat and let it cool completely in the fridge.

Preheat your oven to 350°F (175°C) and line two 6-inch round cake pans with parchment paper.

In a large bowl, whisk together 190g of flour, 75g of cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.

In another bowl, blend 115g of melted butter, 100g of granulated sugar, and 100g of brown sugar until smooth. Add in 2 large eggs, then whisk until well combined.

Mix in 330g of milk until creamy.

Gradually add the dry mixture into the wet ingredients, alternating with 330g of milk, mixing gently.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 40-45 minutes, checking for doneness.

Cool the cakes in the pans for 10 minutes before transferring them to a wire rack.

In a bowl, cream together 250g of softened cream cheese and 115g of unsalted butter until smooth.

Gradually add 100g of powdered sugar, 2 tablespoons of cooled strawberry jam, and 1 teaspoon of vanilla extract.

Layer cooled cake layers with jam and 200g of diced strawberries, then apply frosting and decorate with halved strawberries.