Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing and lining with parchment paper.

In a large mixing bowl, combine all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk until well blended.

Add eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.

Carefully stir in boiling water, then add sour cream and mix until fully combined.

Divide the batter among the prepared pans and bake for 30–35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes.

Beat softened butter in a mixing bowl and gradually add powdered sugar. Then, mix in ground freeze-dried strawberries, heavy cream, vanilla extract, and salt until fluffy.

Level cooled cakes if needed, place one layer on a cake stand, and spread strawberry buttercream on top. Repeat with remaining layers.

Apply a thin layer of buttercream over the entire cake for a crumb coat, smooth it out, and chill for 30 minutes.

Remove cake from fridge and apply a thicker layer of strawberry buttercream for the final frosting.

Heat heavy cream in a saucepan, pour over chopped chocolate, let sit, then stir to create a smooth ganache.

Allow ganache to cool slightly and pour over the top of the cake, letting it drip down the sides.

Dip fresh strawberries in melted chocolate and arrange on top of the cake.

Let cake chill in the refrigerator until ready to serve.