In a medium saucepan, combine fresh strawberries, sugar, and a splash of water. Cook over medium-high heat for about 15-20 minutes, stirring frequently until the mixture thickens and becomes jam-like.

Preheat your oven to 350°F (175°C). Line two 6-inch round cake pans with parchment paper, ensuring the edges are greased.

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

In a separate bowl, beat together the melted butter, light oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing until smooth.

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

Divide the batter evenly between the prepared pans and bake for 40-45 minutes, or until a toothpick inserted comes out clean.

Allow cakes to cool in pans for about 10 minutes before transferring to a wire rack to cool completely.

Beat together cream cheese and softened butter until creamy. Gradually add powdered sugar, strawberry jam, and vanilla extract.

Level the tops of the cake layers if needed. Spread frosting and fresh strawberries between layers, and top with frosting on the outside.