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Preheat and Prepare:
Preheat Oven: Set your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Mix Dry Ingredients:
Combine Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add Wet Ingredients:
Mix Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Add Boiling Water: Gradually pour in the boiling water, mixing continuously until the batter is smooth.
Incorporate Strawberries:
Fold in Strawberries: Gently fold in the strawberry puree and strawberry jam until well incorporated.
Bake the Cake:
Divide and Bake: Evenly divide the batter among the prepared cake pans.
Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:
Cream Butter: In a large mixing bowl, beat the butter until creamy.
Add Sugar and Cream: Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat until smooth and fluffy. Add pink food coloring if desired.
Assemble the Cake:
Layer and Frost: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Repeat with the remaining layers.
Frost Entire Cake: Frost the top and sides of the cake with the remaining frosting.
Garnish: Decorate with fresh strawberries and sprinkle with edible gold and pink sprinkles.
Enjoy 
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