Preheat your oven to 350°F (175°C) and prepare two 6-inch round cake pans by lining the bottoms with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt.

In a small saucepan, combine ½ cup of unsalted butter, ½ cup of milk, ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract over medium-low heat until the butter melts.

In a large mixing bowl, beat together 3 large eggs and 1 cup of granulated sugar on high speed for about 6 minutes.

Gently fold the cooled butter mixture into the egg and sugar mixture, then add the dry ingredients.

Divide the batter between the prepared pans and bake for 35-40 minutes.

Once baked, let the cakes cool in the pans for about 15 minutes before transferring them to a wire rack.

In a large bowl, combine 2 cups of cold whipping cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract. Beat until stiff peaks form.

Fold 2 tablespoons of cocoa powder into a portion of the whipped cream.

To assemble, place one cooled layer on a serving platter, pipe a layer of whipped cream, and spread a generous layer of strawberry jam.

Use the remaining whipped cream to frost the top and sides of the cake, and decorate with fresh strawberries.

Melt 2 ounces of dark chocolate and pipe the features on top of the cake.