1. Make the cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 8″ or 9″ round cake pans.
2. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
3. In a stand mixer, beat butter and sugar until light (~3 min). Add eggs one at a time, then vanilla.
4. Alternate adding dry ingredients and wet ingredients (coffee, Kahlúa, milk), beginning and ending with dry. Mix until just combined.
5. Divide batter between pans. Bake 28–32 min until a toothpick comes out clean. Cool completely.

2. Make the strawberry buttercream:

• If using freeze-dried strawberries: Grind to a fine powder in a blender or food processor.
• Beat butter until creamy. Gradually add powdered sugar, then strawberry powder, vanilla, salt, and enough cream to reach spreadable consistency. Whip 2–3 min until fluffy and pale pink.

💡 Using fresh strawberry purée? Simmer ½ cup chopped berries until thick and reduced by half. Cool completely before adding to buttercream (max 2 tbsp to avoid soft frosting).

3. Assemble:

• Level cakes if needed. Spread buttercream between layers, then over top and sides.
• Decorate with fresh berries, chocolate, or a rustic swirl. Chill 30 min to set before slicing.

Prep Time & Nutrition (per slice, serves 12):

• Prep Time: 30 min | Cook Time: 30 min | Total Time: 2+ hr (incl. cooling)
• Calories: 520 | Net Carbs: 68g | Fats: 26g | Protein: 6g