Chocolate Berry Layer Cake

2 eggs
1 1/3 C sugar
1 1/4 C all-purpose flour
1/4 C unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2/3 C vegetable oil
1 C buttermilk
1 tsp vanilla extract
1/2 C strawberry preserves or jam
1 pint strawberries, hulled and halved
Frosting:
1 C whipping cream
1/3 C unsweetened cocoa powder
1/2 C confectioners' sugar
1 tsp vanilla extract

Preheat oven to 350. Grease and flour two 9" cake pans. Beat eggs and sugar in mixing bowl until thick and light colored. Sift flour, cocoa, baking soda and salt into a large bowl. Add oil, buttermilk and vanilla to flour mixture; mix until blended. Fold in egg mixture. Pour batter into prepared pans. Bake 30 minutes. Cool in pans on wire racks 10 minutes. Remove cakes; cool on wire racks. Spread preserves onto bottom layer; cover with top layer. Beat together frosting ingredients. Spread frosting over top of cake; cover loosely and chill until serving time. Decorate with strawberries just before serving.