Preheat your oven to 350°F (175°C) while you prepare your baking pans. Grease two round baking pans (9-inch) with cooking spray or butter to prevent sticking.

In a large mixing bowl, whisk together all-purpose flour, natural cocoa powder, baking powder, baking soda, and salt until well combined.

In another bowl, combine melted unsalted butter, light-tasting oil, granulated sugar, brown sugar, eggs, and milk. Mix until you achieve a smooth and cohesive mixture.

Gradually fold the dry ingredient mixture into the wet mixture, stirring gently until just combined.

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

While the cakes are cooling, make the cream cheese frosting by beating softened cream cheese and softened unsalted butter until creamy. Gradually add powdered sugar, followed by vanilla extract and strawberry jam.

Once the layers are completely cooled, place one layer on a serving plate. Spread a layer of strawberry jam filling, followed by finely diced strawberries. Place the second layer on top.

Cover the top and sides of the cake with the cream cheese frosting, then top with halved strawberries for decoration.