1. Make the Chocolate Cake Layers:

• Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds for easier removal.
• Combine Dry Ingredients: In a medium bowl, whisk together the sifted flour, sifted cocoa powder, baking powder, baking soda, and salt. Set aside.
• Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
• Add Eggs and Vanilla: Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
• Alternate Dry Ingredients and Milk: Reduce the mixer speed to low. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the room-temperature milk in two additions (begin and end with the dry ingredients). Mix until just combined after each addition. Do not overmix.
• Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Cool: Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before frosting.

2. Make the Strawberry Infusion (Puree & Syrup):

• In a small saucepan, combine the chopped fresh strawberries, granulated sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, and the mixture comes to a simmer (about 10 minutes).
• Strain the mixture through a fine-mesh sieve into a bowl. Press gently on the solids to extract as much liquid (syrup) as possible.
• Reserve 1/4 cup of the thick strawberry puree (solids left in the sieve) for the frosting. You can use the remaining puree and the strained syrup for other purposes or discard. Let the reserved puree cool completely.

3. Make the Chocolate Ganache:

• Place the semi-sweet chocolate chips in a small heatproof bowl.
• Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles form around the edges). Do not let it come to a full boil.  
• Pour the hot cream directly over the chocolate chips. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
• Whisk gently until the ganache is completely smooth and glossy. Let it cool and thicken slightly at room temperature while you make the frosting. If it seems too thick later, you can gently reheat it.

4. Make the Strawberry Buttercream Frosting:

• In a large bowl, using an electric mixer, beat the softened butter until smooth and creamy.
• Gradually add the powdered sugar, beating on low speed until combined, then increase speed to medium-high and beat until light and fluffy.
• Add the cooled reserved 1/4 cup strawberry puree and the vanilla extract. Beat again until smooth and well combined.

5. Assemble the Cake:

• Level Cakes (Optional): If the cakes have domed tops, use a large serrated knife or cake leveler to slice a thin layer off the tops to create a flat surface.
• Frost First Layer: Place one cooled cake layer on a serving plate or cake stand. Spread a layer of strawberry buttercream frosting evenly over the top.
• Add Second Layer: Carefully place the second cooled cake layer on top.
• Frost Cake: Frost the top and sides of the entire cake with the remaining strawberry buttercream frosting.
• Apply Ganache Drip (Optional): Once the frosting has set slightly (you can chill the cake briefly for 15 minutes), slowly pour or spoon the slightly cooled chocolate ganache around the top edge of the cake, allowing it to drip down the sides. You can then spread a thin layer of ganache on the very top if desired.
• Garnish (Optional): Decorate the cake with fresh strawberry halves or slices and chocolate shavings, if desired.
• Chill (Recommended): For best results and easier slicing, chill the assembled cake in the refrigerator for at least 30-60 minutes before serving to allow the frosting and ganache to set.