Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder.

In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.

Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Start and end with the flour mixture.

Gently fold in the diced strawberries and semi-sweet chocolate chips until evenly distributed.

Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Once cooled, frost with your favorite frosting or dust with powdered sugar. Decorate with additional fresh strawberries on top.