Preheat oven to 350˚F. Butter two 9" round cake pans, and dust with extra flour, tapping out excess.

Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low-speed until just combined. Increase speed to medium, and add eggs, buttermilk, oil, and vanilla. Beat until smooth, approximately 3 minutes. Turn mixer off and carefully add boiling water. Beat on high for approximately 1 minute until well-combined.

Divide batter evenly among pans. Bake for 30 to 35 minutes, until set and a toothpick inserted in the center of each comes out clean. Cool for 15 minutes of a cooling rack, turn out cakes onto the rack and allow to cool completely before frosting and assembling.

To make the frosting, puree the strawberries in a food processor. Set aside.

Cream butter in the bowl of a stand mixer fitted with the paddle attachment. Gradually confectioners sugar, beating until just combined.

Add strawberry puree and vanilla and beat until the buttercream is light and fluffy (approximately 3-5 minutes).

Frost the tops of your cakes and stack on top of each other to form three layers. Add a final layer of frosting to the outside and decorate with extra strawberries if you desire.