Prepare Strawberry Jam: In a saucepan over medium heat, combine fresh strawberries with sugar and a touch of water. Cook until thickened, about 15-20 minutes. Cool in fridge.

Prep Cake Pans: Preheat oven to 350°F (175°C) and line two 6-inch round pans with parchment paper.

Combine Dry Ingredients: In a mixing bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

Mix Wet Ingredients: In another bowl, blend melted butter and oil with sugars, add eggs, and mix until smooth.

Combine Mixtures: Gradually add dry ingredients to wet, alternating with milk, mixing until just combined.

Fill Pans: Divide batter evenly and smooth the tops. Tap pans to release air bubbles.

Bake: Place pans in the oven and bake for 40-45 minutes. Check with a toothpick.

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

Make Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla.

Assemble Cake: Level cooled cakes, spread jam and diced strawberries, then apply a crumb coat of frosting.

Decorate: Use remaining frosting to create swirls and top with halved strawberries.