Preheat the oven to 350°F (175°C) and grease and line a 9-inch springform pan.

In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. In another bowl, whisk the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth. Combine wet and dry ingredients, then pour into the pan.

Bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Beat the softened cream cheese in a bowl until smooth. Gradually add powdered sugar and vanilla, then mix in the pureed strawberries.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the strawberry mixture.

Once the cake is cool, place it on a serving dish and spread the strawberry cheesecake filling over it evenly.

Refrigerate the cheesecake for at least 4 hours to allow it to set.

Garnish with halved strawberries and whipped cream if desired, then serve.