Instructions
Preheat the oven to 350 degrees. Lightly grease two 9-inch cake pans. Sift the flour, cocoa powder, baking powder, baking soda and salt into a bowl and set aside. In the bowl of an electric mixer set at medium, beat the butter and sugar together for or until creamy and well blended. Add the eggs, one at a time, beating after each addition. Add the flour mixture in thirds, alternating with the milk, and beat until the batter is smooth and well blended. Scrape the sides of the bowl occasionally. Stir in the vanilla extract. Spoon the batter into the prepared cake pans. Bake for or until a cake tester inserted into the center comes out clean. Let the cake cool in the pans for then invert onto a cake rack to cool completely. Whip the cream until it is thickened. Add the sugar and whip the cream until it is thick. Place one of the cake layers on a cake plate. Spread some of the whipped cream on one of the layers. Add the sliced strawberries. Place the second cake layer on top. Use the remaining whipped cream to frost the cake. Decorate the top with the whole strawberries.