For the Cake

• Preheat the oven to 350°F. Butter and line two 8-inch round cake pans with parchment paper.
• In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
• In another bowl, whisk together the oil, buttermilk, vanilla extract, and eggs.
• Add the dry ingredients to the wet ingredients and whisk until fully combined. Slowly add the hot coffee to the batter, whisking just until everything is incorporated.
• Divide the batter evenly between the two prepared cake pans, and bake for about 35 minutes. If you are using 9-inch pans, check the cakes at 25 minutes.
• Once baked, let the cakes cool in the pans for 15 minutes before turning them out onto a cooling rack to cool completely.
• While the cakes cool, trim and slice the strawberries. Toss them with the sugar and set aside.
• Meanwhile, whip the heavy cream, confectioner's sugar, cream of tartar, and vanilla extract until stiff peaks form. Be careful not to overbeat.
• Place one cake layer on a plate and spread a layer of whipped cream over the top. Add some of the sliced strawberries on top of the whipped cream. (I like to flip the cake layer so the flat side is facing up.)
• Top with the second cake layer and spread the remaining whipped cream thickly over the top.
• Finish by adding the remaining sliced strawberries on top. You can refrigerate the cake at this point if you prefer, or serve it immediately.