For the cake

• Preheat oven to 350F. Butter and line two 8-inch round cake pans with parchment paper.
  
• In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  
• In another bowl, whisk together the oil, buttermilk, vanilla extract, and eggs.
  
• Add the dry ingredients to the wet ingredients and whisk until well combined. Add the hot coffee to the batter and whisk just until everything is combined.
  
• Divide the batter between the two prepared baking pans, and bake for about 35 minutes. Note: if you've used 9 inch pans, check them at 25 minutes.
  
• Let the cakes cool for 15 minutes in the pans and then turn out onto a cooling rack to cool completely.
• Trim and slice the strawberries. Add the sugar and toss to combine. Set aside while the cake cools.
  
• Meanwhile whip the cream, confectioner's sugar, cream of tartar, and vanilla to stiff peaks. Be careful not to over beat.
  
• Lay one of the cake layers on a plate and spread a layer of whipped cream over the top. Add some of the sliced strawberries. Note: I flip the cake layer over so it is flat side up.
  
• Top with the second layer and spread the remaining whipped cream thickly over the top.
  
• Top with the remaining sliced berries. At this point you can refrigerate the cake if you like, or serve immediately.