In a saucepan over medium heat, combine strawberries, brown sugar, granulated sugar, 4 tablespoons of water, and lemon juice. Stir occasionally and cook until strawberries start to break down, about 5-7 minutes.

In a small bowl, mix 1 tablespoon water with cornstarch to create a slurry. Stir this into the strawberry mixture and continue cooking until thickened, about 2–3 minutes. Let it cool completely, then blend if a smoother texture is desired. Reserve ¼ cup for the frosting.

Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease the sides with butter or nonstick spray.

In a large mixing bowl, sift together flour, sugar, cocoa powders, baking soda, baking powder, and salt. Whisk to combine.

In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.

Gradually add the wet mixture to the dry ingredients. Once mostly incorporated, slowly pour in the hot coffee while mixing on low speed. The batter will be thin—this is normal.

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Beat the softened butter and cream cheese together until light and fluffy (about 3–4 minutes). Add the reserved ¼ cup strawberry compote. Gradually mix in powdered sugar and salt, beating until smooth and spreadable.

Place one cooled cake layer on a serving plate. Spread a thin layer of frosting over it, followed by a layer of strawberry filling. Top with the second cake layer. Apply a crumb coat, chill for 15 minutes, then frost the entire cake with remaining strawberry cream cheese frosting.

Decorate with fresh strawberries if desired. Chill the cake for at least 30 minutes before slicing to allow the layers to set. Slice and enjoy!