In a medium pot, combine fresh strawberries, sugar, and a splash of water. Cook over medium heat for about 15 minutes, stirring occasionally until thickened. Cool before refrigerating.

Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans and line the bottoms with parchment paper.

In a large bowl, whisk together the all-purpose flour, natural cocoa powder, baking powder, baking soda, and salt.

In another bowl, melt the unsalted butter and let cool slightly. Add oil, granulated sugar, brown sugar, and eggs. Mix until smooth.

Gradually add the dry ingredients to the wet mixture, alternating with room temperature milk. Mix until just combined.

Evenly distribute the batter between the two prepared cake pans, smoothing the tops with a spatula.

Bake for 40-45 minutes or until a toothpick comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack.

In a mixing bowl, beat cream cheese until creamy, then add cooled unsalted butter. Gradually stir in powdered sugar, jam, and vanilla extract.

Level cooled cake layers with a serrated knife. Place one layer on a serving platter, spread frosting and diced strawberries, then place the second layer on top.

Apply a crumb coat around the cake, chill for 30 minutes, then spread remaining frosting smoothly over top and sides. Decorate with halved strawberries.