Preheat oven to 175°C (350°F). Grease and line two 9-inch (or three 8-inch) round cake pans; dust lightly with flour or use baking spray.

In a large bowl, sift together flour, sugar, and cocoa powder. Add baking powder, baking soda, and salt; whisk to combine.

In a separate bowl, whisk buttermilk, sour cream, oil, eggs, vinegar, vanilla, and red gel food coloring until smooth.

Pour wet into dry and fold with a spatula until just combined. Do not overmix — a few small streaks are okay.

Divide batter evenly between pans (use a scale for even layers). Tap pans on the counter to release large air bubbles.

Bake: 25–30 minutes for 8-inch pans, 30–35 minutes for 9-inch pans. Cakes are done when a toothpick inserted in the center comes out with a few moist crumbs.

Cool in pans 10–15 minutes, then turn out onto a wire rack to cool completely before frosting.

Beat butter on medium speed until smooth and slightly paler, about 2 minutes.

Add cream cheese in chunks and beat until homogeneous and smooth. Scrape bowl.

Reduce speed and gradually add powdered sugar, mixing until incorporated. If frosting seems too thick, add 1 tsp milk at a time.

Mix in crushed freeze-dried strawberries and vanilla. Taste and adjust — the freeze-dried powder adds aroma and color.

Fold in the chopped fresh strawberries right before assembly or reserve them for decorating.

If needed, level cake tops with a serrated knife. Place the first layer on a serving plate or turntable.

Spread ~1/3 of the frosting on the first layer. Add the second layer and repeat. For three layers, repeat.

Apply a thin crumb coat over the entire cake; chill 20–30 minutes to set.

Add final frosting layer, smooth, and decorate with reserved chopped strawberries, freeze-dried dust, or curls of cake crumbs. Chill briefly to set before slicing.