Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Step 2: In a large bowl, combine the chocolate fudge cake mix, milk, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes, until smooth.
Step 3: Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Step 4: While the cakes cool, prepare the strawberry filling. In a medium saucepan, combine the sliced strawberries, granulated sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the strawberries are soft, about 5-7 minutes. Remove from heat and let cool completely.
Step 5: For the cream cheese frosting, in a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy.
Step 6: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract.
Step 7: Slowly pour in the heavy cream and beat on high speed for another 2-3 minutes, until the frosting is light, airy, and spreadable.
Step 8: To assemble the cake, place one cooled cake layer on a serving platter. Spread about 1/3 of the cream cheese frosting evenly over the top.
Step 9: Spoon the cooled strawberry filling over the frosting, leaving a small border around the edge.
Step 10: Carefully place the second cake layer on top. Spread the remaining cream cheese frosting over the top and sides of the cake, creating a smooth finish.
Step 11: Garnish the top of the chocolate strawberry cream bomb cake with chocolate shavings or mini chocolate chips and additional fresh strawberries, if desired.
Step 12: Refrigerate the chocolate strawberry cream bomb cake for at least 1 hour before slicing and serving to allow the flavors to meld and the cake to set.