Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.

In a mixing bowl, whisk together heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Gently fold in the strawberry puree.

Once the cake has cooled, slice it into two equal layers horizontally.

Spread the strawberry cream filling over the bottom layer and place the second layer on top, pressing down gently.

Refrigerate for at least 1 hour to firm up the filling.

In a small saucepan, heat heavy cream over low heat until simmering. Remove from heat, add chocolate chips, and stir until melted and smooth.

Once the cake is firm, cut it into small squares or rectangles.

Dip each piece into the chocolate ganache, allowing the excess chocolate to drip off.

Place the dipped petit fours on a serving plate. Top each with a slice of fresh strawberry and sprinkle with strawberry powder if desired.

Serve immediately or chill until ready to enjoy.