First Step: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper to prevent sticking. Prepare all ingredients by measuring accurately to ensure perfect results.

Second Step: In a large bowl, sift together flour, cocoa powder, baking soda, and salt. This ensures even distribution of dry ingredients.

Third Step: In a separate bowl, whisk sugar, eggs, vegetable oil, and vanilla extract until well combined.

Fourth Step: Gradually add the dry ingredients into the wet mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix gently to avoid overmixing which can toughen the cake.

Fifth Step: Pour the batter evenly into prepared pans. Tap gently to release any air bubbles.

Sixth Step: Bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean. Allow cake layers to cool in pans for 30 minutes, then transfer to a rack to cool completely. Refrigerate or freeze layers until firm before frosting.

Final Step: For the buttercream, beat 6 cups powdered sugar and 4 sticks unsalted butter on low until blended, then on medium until smooth. Add 2/3 cup seedless strawberry preserves, 1/2 teaspoon salt, and 2 teaspoons vanilla extract; beat for 1 minute. Tint with red gel food coloring if desired, then assemble the cake by spreading frosting over layers and garnishing with chocolate-covered strawberries.