Big D's Chocolate Strawberry Shortcake

Macerate Strawberries: In a bowl, gently toss the halved strawberries with 2 tablespoons of white sugar. Refrigerate while you prepare the cake batter (15 minutes).

Prepare for Baking: Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9-inch round baking pans (5 minutes).

Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt (3 minutes).

Cream Wet Ingredients: In a large bowl, beat together 2 cups of white sugar, softened butter, vegetable oil, eggs, and vanilla extract until light and creamy (5 minutes).

Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Stir in the milk and cooled coffee until the batter is well blended (5 minutes).

Bake: Pour the batter evenly into the prepared baking pans (2 minutes).

Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. (30-35 minutes)

Cool: Cool the cakes in the pans for 10 minutes before inverting them onto a wire rack to cool completely (1 hour).

Make Whipped Cream: In a large bowl, beat the heavy whipping cream until it begins to thicken and become foamy (3 minutes).

Sweeten Whipped Cream: Gradually add 1/4 cup of confectioners' sugar and 2 tablespoons of white sugar, continuing to beat until stiff peaks form (2 minutes).

Assemble the Shortcake: Once the cakes are completely cool, spread half of the whipped cream over one cake layer (3 minutes).

Add Strawberries: Arrange half of the macerated strawberries over the whipped cream (2 minutes).

Stack Cakes: Carefully place the second cake layer on top of the strawberries (1 minute).

Frost and Garnish: Spread the remaining whipped cream over the top of the cake and decorate with the remaining strawberries (5 minutes).

Serve: Slice and serve immediately, or chill for later (5 minutes).