Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper for easy removal.
Combine the sifted flour, sugar, baking soda, salt, and cocoa powder in a large mixing bowl. Whisk until evenly blended, creating a dry ingredient mixture.
Add vegetable oil, buttermilk, eggs, vinegar, food coloring, and vanilla to the dry ingredients. Mix with an electric mixer on medium speed until the batter is smooth and slightly thickened, about 2-3 minutes.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack and cool completely to room temperature, observing the layers set and color deepen.
In a mixing bowl, beat softened cream cheese and butter until creamy and smooth. Gradually add sifted powdered sugar and continue to beat until fluffy, about 2 minutes. Set aside.
2 cups all-purpose flour
Place one cake layer on a serving plate. Spread a layer of the cream cheese frosting over the top. Arrange sliced strawberries on the frosting, then top with the second cake layer.
2 cups all-purpose flour
Apply a thin crumb coat of frosting over the assembled cake and refrigerate for 15 minutes to set. Then, evenly spread the remaining frosting over the top and sides of the cake.
2 cups all-purpose flour
Decorate the top with additional fresh strawberries if desired. Slice and serve once the frosting is set and the cake has stabilized structurally, around 30 minutes after frosting.
2 cups all-purpose flour