Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Sift together the cake flour, cocoa powder, and baking soda into a bowl to ensure even mixing and prevent lumps.
In a large mixing bowl, beat the softened butter and sugar with an electric mixer until the mixture is light, fluffy, and pale, about 3-4 minutes. This helps aerate the batter for a tender crumb.
Add eggs one at a time, beating well after each addition, then mix in vanilla extract until combined.
In a small bowl, combine the buttermilk, red gel food coloring, and vinegar, stirring until evenly mixed.
Alternately add the dry ingredients and the colored buttermilk mixture to the creamed butter, starting and ending with the dry ingredients. Fold gently with a spatula to keep the batter airy.
Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges slightly pull away from the pan.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack. Cool completely before frosting to prevent melting.
While the cake cools, beat the softened cream cheese and butter together until creamy, then gradually add powdered sugar and vanilla, mixing until smooth and fluffy.
Once cooled, slice the strawberries thinly. Spread a layer of frosting over the first cake layer, arrange strawberries on top, then add the second layer and repeat the process.
Finish by frosting the top and sides of the cake, then garnish with additional strawberries or a dusting of cocoa powder if desired. Chill the cake for at least 30 minutes before serving.
