1-Make the jam: Combine 500 g strawberries, 50 g sugar, and 1 tbsp water in a saucepan.

2-Cook the jam: Cook over medium-high heat, stirring, until boiling.

3-Thicken jam: Reduce heat to medium and cook until thickened; a spatula should part the jam and it slowly comes back together.

4-Cool jam: Transfer the jam to a bowl and refrigerate until completely cool.

5-Prepare pans: Preheat oven to 350°F. Line two 6-inch round cake pans with parchment and grease sides.

6-Mix dry ingredients: Whisk together 190 g flour, 75 g cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.

7-Mix wet ingredients: In a large bowl, whisk 115 g melted butter, 100 g oil, 100 g sugar, and 100 g brown sugar until smooth.

8-Add eggs: Add 2 eggs and whisk until fully incorporated.

9-Combine: Alternately add half the flour mixture and half the 330 g milk, mixing on low after each until just combined. Do not overmix.

10-Divide batter: Divide batter evenly between pans (about 540 g each).

11-Bake: Bake for 40–45 minutes until a toothpick comes out mostly clean. Cool in pans 10 minutes, then turn onto a wire rack to cool completely.

12-Cream butter: Beat 115 g softened butter until creamy.

13-Add cream cheese: Add 250 g softened cream cheese and beat until smooth.

14-Add sugar: Sift in 100 g powdered sugar, beat on low then medium for 30 seconds.

15-Add jam and vanilla: Add 70 g cooled strawberry jam and 1 tsp vanilla extract; beat until mixed, scraping bowl.

16-Fill piping bag: Transfer a small portion of frosting to a piping bag and snip the tip.

17-Level and slice: Level tops of cooled cake layers, then cut each in half horizontally to make 4 thin layers.

18-Pipe barrier: Place first layer on serving plate, pipe a ring of frosting around the edge.

19-Fill with jam: Spread 4 tbsp strawberry jam inside the ring, then scatter diced strawberries (using ~¼ of 200 g).

20-Stack layers: Top with next layer and repeat frosting ring, jam, and strawberries until all 4 layers are stacked.

21-Crumb coat: Apply a thin crumb coat of frosting, refrigerate 15 minutes to set.

22-Final frosting: Apply final coat of frosting, smooth with scraper, and create swirls if desired.

23-Decorate: Just before serving, press 7 halved strawberries onto the top of the cake.