In a medium saucepan, combine 500 g of fresh strawberries, 50 g of granulated sugar, and 1 tablespoon of water. Cook over medium-high heat, stirring occasionally, until the mixture thickens and bubbles softly, about 10-15 minutes. Once thickened, remove from heat and transfer the jam to a bowl. Let it cool before refrigerating for at least 30 minutes to firm up.

Preheat your oven to 350°F (180°C). While the oven heats, prepare two 6-inch round cake pans by lining the bottoms with parchment paper and greasing the sides with butter or oil.

In a medium mixing bowl, whisk together 190 g of all-purpose flour, 75 g of cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this bowl aside while you prepare the wet ingredients.

In a large bowl, combine 115 g of melted unsalted butter, 100 g of light-tasting oil, 100 g of granulated sugar, and 100 g of brown sugar. Whisk until smooth and well integrated, about 2-3 minutes. Next, add 2 large room temperature eggs one at a time, followed by 330 g of room temperature milk.

Gradually add the dry mix to the wet mixture, alternating with the room temperature milk. Gently fold until just combined, being careful not to overmix.

Pour the cake batter evenly into the prepared pans, smoothing the tops with a spatula. Give the pans a light tap on the countertop.

Bake the cakes for 40-45 minutes. Once baked, remove the pans from the oven and allow them to cool on a wire rack.

After 10 minutes in the pan, carefully turn the cakes out onto a wire rack to cool completely.

In a large mixing bowl, beat 115 g of softened unsalted butter until creamy. Gradually mix in 250 g of softened cream cheese, followed by 100 g of powdered sugar, 70 g of strawberry jam, and 1 teaspoon of vanilla extract.

Once the cakes are completely cool, level the tops with a serrated knife. Cut each cake layer in half to create four layers.

Apply a thin layer of frosting over the entire cake to seal in any crumbs. Chill in the refrigerator for about 15-20 minutes.

Once chilled, spread a final, thicker layer of frosting over the entire Strawberry Chocolate Cake. Decorate the top with the halved strawberries.