1. Preheat oven to 350°F. Grease three 9-inch round cake pans, line with parchment, and dust with cocoa powder.

2. In a large bowl, whisk together flour, 1¾ cups sugar, ¾ cup cocoa powder, baking soda, baking powder, and salt.

3. In another bowl, beat eggs, then add buttermilk, coffee, oil, and 2 teaspoons vanilla.

4. Pour wet ingredients into dry ingredients and mix on medium speed for 2 minutes until smooth.

5. Divide batter evenly among prepared pans and bake for 28-32 minutes until a toothpick comes out with moist crumbs.

6. Cool cakes in pans for 15 minutes, then invert onto wire racks to cool completely.

7. For filling, combine strawberries, ¼ cup sugar, cornstarch, lemon juice, and 1 teaspoon vanilla in a saucepan over medium heat.

8. Cook filling for 8-10 minutes, stirring frequently, until thickened. Cool completely.

9. For frosting, beat butter until fluffy, add 1 cup cocoa powder and beat until combined.

10. Gradually add powdered sugar alternating with heavy cream, beating until smooth. Add 2 teaspoons vanilla and salt.

11. Level cake layers if needed, then place first layer on serving plate.

12. Spread half the strawberry filling on first layer, leaving ½-inch border around edges.

13. Add second cake layer, spread remaining filling, then top with third layer.

14. Frost entire cake with chocolate frosting, starting with a crumb coat, then final layer.

15. Garnish with fresh strawberries and chocolate shavings. Refrigerate for 30 minutes to set before serving.