Step 1: Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.
Step 2: Cream the softened butter and sugar in a large mixing bowl until the texture is light and airy.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla.
Step 4: Mix the dry ingredients together and add them to the butter mixture alternately with the milk, starting and ending with the flour.
Step 5: Pour the batter into the prepared pan and bake for 30 minutes or until golden brown. Allow the cake to cool completely.
Step 6: Arrange the sliced strawberries in a single, overlapping layer across the top of the cooled cake.
Step 7: Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals until smooth.
Step 8: Pour the melted chocolate over the strawberries and smooth it out with a spatula. Chill in the refrigerator until the shell is set firm.