Preheat your oven to 350°F and prepare three 8-inch round cake pans by greasing and lightly flouring them.

Whisk together the cake flour, baking powder, baking soda, and salt in a large bowl.

Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

Gradually alternate adding the dry mixture and buttermilk to the creamed mixture until just combined.

Divide the batter into three bowls. Mix cocoa powder and hot water into one for chocolate, leave one for vanilla, and mix pureed strawberries and food coloring into the last for strawberry.

Pour each batter into prepared pans and bake for 25-30 minutes or until a skewer comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

For the frosting, cream together the butter and powdered sugar, then gradually add heavy cream and vanilla until smooth.

Assemble the cake by layering chocolate, frosting, vanilla, frosting, and then strawberry layer on top, with frosting in between each.

Chill the cake for about 30 minutes, then decorate with strawberries and chocolate shavings.