In a medium saucepan over medium high heat, combine chopped strawberries and granulated sugar. Cook for 23-28 minutes, stirring occasionally until jammy. Mix corn starch with water, add to the mixture, cook for another 30-60 seconds to thicken. Stir in vanilla, taste and adjust sugar if needed. Chill in the fridge until cold.

Preheat your oven to 350℉. Prepare three 9-inch cake pans by greasing and flouring them.

In a large glass measuring cup or bowl, combine hot water with cocoa and espresso powder, whisk until dissolved. Set aside.

In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking soda, baking powder, and salt.

Ensure the cocoa mixture is lukewarm, then whisk in the oil, buttermilk, and vanilla. In a separate cup, lightly beat the eggs. Combine all mixtures and whisk until just combined.

Divide the batter evenly among the prepared pans. Bake at 350℉ for 24 to 28 minutes or until a toothpick comes out with moist crumbs.

Allow cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

Process freeze dried strawberries into a fine powder. In a mixing bowl, beat the softened butter until creamy. Gradually mix in powdered sugar, adding heavy cream as necessary. Mix in powdered strawberries, strawberry filling, vanilla, and salt. Adjust sweetness if desired.

On a cake plate, spread a small dollop of frosting and place the first cake layer. Spread 1 and 1/4 cups of frosting over this layer, then add a scant 1/2 cup of strawberry filling in the center. Place the second layer on top and seal with frosting.

Add the third layer upside down for a flat top. Crumb coat the cake with a thin layer of frosting on top and sides. Chill for 20-30 minutes.

Frost the top and sides with remaining frosting. Chill while making the chocolate drip.

In a bowl, combine finely chopped chocolate. Heat heavy cream in a saucepan until simmering, then pour over chocolate and let sit for 4 minutes. Stir until smooth and add vegetable oil to achieve a pourable consistency.

Set the cooled cake on a turntable. Pour the chocolate ganache over the top and let it drip down the sides. Chill for 20-30 minutes until set.

Use remaining frosting to pipe a border on top. Garnish with strawberries.