Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer for about 3-4 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Mix until just combined.

Divide the batter into three equal portions. Mix cocoa powder into one portion, strawberry puree into another, and leave the last as vanilla.

Pour each batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the cake by placing the chocolate layer on a serving plate, spreading whipped cream on top, then adding the vanilla layer, more whipped cream, and finally the strawberry layer.

Frost the top and sides of the cake with the remaining whipped cream and decorate with chocolate shavings or sprinkles.

Chill the cake in the refrigerator for at least 1 hour before serving.