Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large bowl, cream together granulated sugar and butter until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.

In another bowl, mix the flour and baking powder. Gradually add this mixture to the creamed mixture alternately with milk. Stir until just blended.

Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

In a microwave-safe bowl, combine dark chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.

Allow the chocolate mixture to cool slightly before proceeding.

In a mixing bowl, toss sliced strawberries with powdered sugar and let them sit for about 10 minutes to draw out their juices.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of the strawberry mixture on top.

Carefully place the second cake layer on top and pour the chocolate shell over the cake, allowing it to drip down the sides.