Making the cake layers

1. Pre heat oven to 350 F. Line three 8 inch cake pans with parchment paper. Set aside.
2. In a small bowl whisk flour, cocoa powder, baking soda and baking powder. Set aside.
3. In a mixer bowl beat eggs, sugar and vegetable oil for 2-3 minutes.
4. Add the sour cream and vanilla extract. Beat until just combined.
5. Add the flour. Beat on low speed until almost combined. ( You should still see lumps and streaks of flour. ) Then add the hot water or coffee and mix until just incorporated.  
6. Pour cake batter into prepared cake pans. Bake for 15-20 minutes or until toothpick inserted comes out clean. Cool for 5 minutes in pan. Then transfer to cooling rack and cool completely.

Making the strawberry cream cheese frosting

1. Beat cold heavy whipping cream until stiff peaks form and set aside.(Heavy whipping cream will be divided between the filling and frosting.)
2. In a food processor process the freeze dried strawberries until fine powder. Set aside. 
3. Beat cream cheese, powdered sugar and freeze dried strawberry powder until light and fluffy. 
4. Add about about 2 cups of the heavy whipping cream and fold until combined. Set this frosting aside. 

Making the strawberry filling

1. To a medium bowl, add diced strawberries, the rest of heavy whipping cream (~1 cup). Take about 1/4 cup of the strawberry cream cheese frosting and add it to the bowl with the strawberries.  Fold together the strawberry cream cheese frosting, remaining heavy whipping cream and fresh strawberries until combined.

Assembling the cake:

1. Place first layer on cake stand. Frost with strawberry cream cheese frosting.
2. Add the second layer on top and top with the fresh strawberry filling.
3. Place third cake layer frost top and sides with remaining strawberry cream cheese frosting frosting.