Prepare the strawberry puree from chopped strawberries.

In a bowl, combine 3 cups all-purpose flour, baking powder, and salt.

In a separate bowl, cream 10 tbsp unsalted butter and 1/2 cup vegetable oil with 2 cups sugar until light and fluffy.

Add 1 tbsp vanilla extract and 5 large eggs to the butter mixture, mixing well.

Gradually add the flour mixture to the butter mixture, alternating with 1 cup milk, mixing until smooth.

Divide the batter into three bowls. To the first bowl, add 1 cup strawberry puree and 1 tsp strawberry extract. In the second bowl, add 2.5 oz chopped bittersweet chocolate and 2 tbsp cocoa powder. Leave the third bowl as vanilla.

Pour each cake batter into prepared cake pans and mix in red food coloring to the strawberry batter as desired.

Bake at 350°F for 45 minutes or until a toothpick comes out clean.

Allow cakes to cool before frosting.

For the chocolate frosting, beat 1 cup unsalted butter with 3.5 cups powdered sugar, 1/2 cup cocoa powder, 1 tsp vanilla extract, and enough heavy whipping cream to achieve desired consistency.

For the vanilla frosting, beat 2.5 cups unsalted butter with 10 cups powdered sugar, 2.5 tsp vanilla extract, and enough cream or water to achieve desired consistency.

Assemble the cake layers with chocolate frosting between the layers and vanilla frosting on the outside.

Decorate with chocolate chips as desired.