Preparing the sponge cakes:
Preheat the oven to 375°F (190°C) for conventional ovens or 350°F (175°C) for convection ovens.
In a mixer, beat the softened butter, brown sugar, and granulated sugar for 10 minutes.

Add the vanilla extract and beat a little more, then add the molasses and continue beating. Once everything is well combined, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Melt the chocolate and add it to the mixture.

(If you don't have buttermilk, prepare it by adding 1 tablespoon of lemon juice to 3/4 cup of whole milk, mix well, and let it sit for at least 15 minutes). Continue beating a little more, then add the boiling water and beat until everything is well combined.

Line the bottom of your baking pans with parchment paper and spray with non-stick spray (if you don't have non-stick spray, also line the sides with parchment paper).

Bake at 375°F (190°C) or 350°F (175°C) with convection for about 30 minutes (34 minutes for smaller cakes and 38 minutes for larger ones). Remove from the oven and let cool completely. Level the tops of the cakes and cut them in half.

(Use the bottom part of the cake for the top layer of the cake).

Assembling the cake:
Place the top layer of the large cake on the serving platter, spread a thin layer of strawberry jam over it, followed by a layer of whipped cream, and then a layer of chopped strawberries.

Cover with a little more whipped cream and spread evenly. Place the bottom layer of the cake upside down so the smooth side is on top, spread another layer of jam, and place the top layer of the smaller cake, centering it as best as possible.

Cover the entire surface of the cake with a generous layer of whipped cream, smoothing it as much as possible. Put the remaining whipped cream in a piping bag and decorate the edges with a whipped cream border to your liking. Surround the top and bottom layers with halved strawberries placed vertically.

Top the cake with halved strawberries, leaving the green leaves on, placing them cut side down with the leaves facing outwards. Place a whole strawberry in the center. Serve well chilled and enjoy it immensely. Try it!