Which was alright, because it's strawberry season here in Israel. Strawberry season starts off in a taunting, 27-shekels-a-kilo sort of way, and before you know it the local discount store is selling 2 kilos for 15 shek and you've gone there 3 times in the past week because you meant to make strawberry cake but ended up eating them all straight out of the box instead.
Bake pioneer woman's chocolate cake in 3 6-inch layers. Level off the tops. Chill if you have time; it makes the cake less crumbly and easier to frost. Don't frost with cold buttercream- it will be too hard to spread.
Frost and fill with strawberries. Crumb coat and make smooth beautiful pink cake with remaining swiss meringue buttercream.
Then whip up some ganache and drizzle over the top. If you want it to "drip" artfully down the sides, take a small spatula and gently nudge some puddles of ganache to the edges. The ganache (or glaze if you use it) has to be liquid enough to move, but not so liquid that it runs down the sides. Smooth the top and enjoy your beautiful strawberry chocolate creation.