Preheat your oven to 175°C (350°F). Grease two 8-inch cake pans and line the bottoms with parchment paper.
Sift together the cake flour, baking soda, salt, and cocoa powder in a large bowl. Set aside.
In another bowl, whisk the sugar and vegetable oil until the mixture is smooth and slightly shiny.
Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
Fold in the mashed strawberries, mixing gently until evenly incorporated. Add a few drops of red gel dye if you want a more intense color.
Gradually add the dry ingredients into the wet mixture, folding gently to combine without overmixing. The batter should be smooth and slightly thick.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap the pans lightly on the counter to release air bubbles.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be set and the top springy.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto cooling racks. Cool completely before frosting.
While the cakes cool, beat the softened cream cheese and butter together until smooth and fluffy. Fold in powdered sugar and chopped strawberries to make the frosting.
Spread a layer of frosting on the first cake, add sliced strawberries if desired, then top with the second layer. Cover the entire cake with the remaining frosting.
Decorate with fresh strawberries on top, then chill the cake for at least 30 minutes to set the frosting. Slice with a serrated knife and serve at room temperature.
