Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans for easy release.

In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until combined, ensuring no lumps of cocoa remain.

Add eggs, milk, vegetable oil, and the 2 teaspoons of vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth and glossy.

Carefully stir in the boiling water until well mixed; the batter will be quite thin—this ensures a moist cake!

Divide the batter evenly between the prepared pans, smoothing the tops.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The tops should be springy to the touch.

After baking, allow cakes to cool in their pans for about 10 minutes. Then, gently remove the cakes and transfer them to wire racks to cool completely.

Once cooled, spread a generous layer of strawberry jam on top of one cake layer, followed by a layer of fresh sliced strawberries.

Carefully place the second cake layer on top.

For the frosting, beat together the softened cream cheese and the unsalted butter until creamy. Gradually add powdered sugar and the remaining teaspoon of vanilla extract, mixing until fully combined and smooth.

Frost the top and sides of the cake with the strawberry cream cheese frosting, creating a rustic, homestyle look.

Decorate the top with additional fresh strawberries.

Slice and serve your delicious Strawberry Chocolate Cake!