Start by heating your oven to 175°C (350°F). Lightly grease two 8-inch cake pans and line the bottoms with parchment paper so the cakes release easily after baking.

To make the strawberry filling, add the strawberries, water, sugar, and cornstarch to a saucepan. Stir everything together until the ingredients are well combined.

Place the saucepan over medium heat and cook the mixture, stirring often to prevent sticking. As it cooks, the filling will thicken. Remove it from the heat, stir in the fresh lemon juice, and leave it aside to cool completely.

In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisk until everything is evenly distributed.

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until a smooth batter forms and no dry streaks remain.

Gradually pour in the boiling water while stirring continuously. The batter will look quite thin, but this is normal and helps create a soft, moist chocolate cake.

Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes rest in the pans for about 10 minutes. Carefully remove them and place them on a wire rack to cool completely before assembling.

For the chocolate frosting, beat the softened butter and cocoa powder together until creamy. Slowly add the confectioners’ sugar, evaporated milk, and vanilla extract, beating well after each addition until the frosting becomes light and fluffy.

Place one cake layer on a serving plate. Spread the cooled strawberry filling evenly over the top. Set the second cake layer over the filling, then cover the top and sides of the cake with the chocolate frosting. Chill the cake for about 20 minutes before slicing and serving for the best texture.