Dark Velvet Strawberry Cake: A Decadent, Berry-Infused Delight

Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition, and then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.
Add the fresh strawberry puree and mix well until the batter is smooth.
Slowly pour in the boiling water and stir gently; this will make the batter thinner, but it helps create a moist cake.
Bake the Cake:

Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Strawberry Frosting:

In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, until the frosting is smooth and fluffy.
Mix in the strawberry puree, vanilla extract, and a pinch of salt. Continue to beat until the frosting is light and spreadable. Adjust consistency with more powdered sugar if needed.
Assemble the Cake:

Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
Spread a generous layer of strawberry frosting over the top of the first cake layer.
Top with the second layer of cake and frost the top and sides with the remaining strawberry frosting.
For extra decoration, garnish with fresh strawberry slices or chocolate shavings.
Serve:

Allow the cake to set for 20-30 minutes before slicing, so the frosting has time to firm up slightly. Serve and enjoy!
Serving and Storage Tips: