Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In another bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.

Gradually mix the wet ingredients into the dry ingredients. Stir until just combined.

Slowly add boiling water to the batter, stirring until smooth. The batter will be thin.

Divide batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the filling: In a saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens. Let cool completely.

For the frosting: Whip heavy cream and powdered sugar until stiff peaks form. In a separate bowl, beat cream cheese until smooth. Fold whipped cream into cream cheese until well combined.

To assemble, place one cake layer on a serving plate. Spread strawberry filling over the top.

Spread a layer of frosting over the strawberry filling.

Place the second cake layer on top and frost the top and sides of the cake.

For ganache topping (optional): Heat heavy cream until warm, then pour over chocolate chips. Stir until smooth, let cool slightly, then drizzle over the cake.

Decorate with fresh strawberries and chocolate shavings, if desired.