Preheat oven to 350 degrees. Prepare (2) 9 inch cake pans.

In a large bowl mix together flour, sugar, cocoa, baking soda, baking powder, and salt until well combined.

Add to the dry ingredients eggs, buttermilk, warm water, oil, and vanilla. Using an electric hand mixer on medium speed beat until smooth, making sure to scrapes sides and the bottom to incorporate all ingredients.

Divide mixture between the cake pans. Bake for 30-35 minutes until toothpick comes out clean.

Place cake pans on to cooling racks for 5 minutes. Remove cakes and place on cooking racks until completely cool and ready to frost.

Meanwhile, in a large bowl, beat butter until light and fluffy using an electric hand mixer. Add vanilla and then add cocoa slowly until well combined. Beat in powdered sugar 1 cup at a time sifting the powdered sugar. I found 3 cups of the powdered sugar was the perfect amount.

Trim off the tops of your cakes. Place one cake upside down onto your cake plate. (I place small squares of parchment paper in a circle on the cake plate.) Take 1/3 of the frosting and place onto center of cake and smooth out. Place 2nd cake upside down onto the frosted bottom layer. Place another 1/3 of the frosting on top and smooth out. Fill in any gaps between 1st and 2nd layer if needed with a little of the frosting. Taking the rest of the frosting place on the sides of cake and smooth out.

Pull out the parchment squares and this will leave your cake plate nice and clean.

As a decoration for the top of the cake, I took clean strawberries (around 9) and sliced them about 3/4 of the way through for 4-5 slices and fan them out. Laying them on the cake around the edges and one in the center.

Slice and enjoy.