Preheat your oven to 175°C (350°F) and grease your 9-inch square baking pan with butter or non-stick spray. Have all your ingredients ready for easy assembly.
Melt the butter in a microwave-safe bowl until just melted and slightly cooled, about 30 seconds. This will help keep the batter smooth and prevent cooking the eggs.
In a large bowl, whisk the eggs until frothy, then add the granulated sugar and vanilla. Whisk for about 30 seconds until the mixture is pale and slightly thickened.
Pour the cooled melted butter into the egg mixture and gently mix to combine. This creates a smooth, glossy base for your batter.
Sift in the flour and gently fold it into the wet ingredients using a spatula or whisk until just combined. Avoid overmixing to keep the batter tender.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. The batter will be thick but spreadable.
Hull and quarter the strawberries, then press and press them lightly into the batter, spreading them evenly across the surface.
Melt the chocolate chips with 2 teaspoons of vegetable oil in short bursts in the microwave, stirring between each, until smooth and glossy.
Drizzle the melted chocolate evenly over the batter and strawberries in a zigzag pattern, allowing some to sink slightly into the cake for bursts of chocolate flavor.
Bake for 35–40 minutes, until the edges are golden and a toothpick inserted into the center comes out with moist crumbs. The center should be fudgy and slightly jiggly.
Remove the cake from the oven and let it cool in the pan for at least 15 minutes. The gooey center will set slightly but remain irresistibly fudgy.
Slice and serve the cake warm or at room temperature. For an extra touch, dust with powdered sugar or garnish with additional strawberries. Enjoy the rich, fruity, and gooey goodness!
