For the Chocolate Strawberry Snack Cake

• First, make the chocolate cake. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray an 8 x 8-inch square pan with cooking spray and line the bottom with parchment paper. Spray the parchment, too.
• In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla. Gradually whisk in the dry ingredients until just combined. Slowly pour in the coffee. The batter will be fairly runny; use a rubber spatula to scrape down the bottom and sides of the bowl. Use the rubber spatula to finish mixing until smooth and well combined, 2 to 3 minutes more.
• Pour the batter into the prepared pan and use an offset spatula to smooth its top if necessary.
• Bake the cake. Bake for 30 to 35 minutes. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. Cool completely in the pans on a wire rack before frosting.
• Once the cake is cool, make the strawberry cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and vanilla on medium-low until soft and creamy, 2 to 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. With the mixer on low, gradually add the confectioners' sugar, freeze-dried strawberries, and salt and beat until combined. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.
• Assemble the chocolate strawberry snack cake. Use an offset spatula to cover the top of the cake with the frosting completely. Garnish with sprinkles. 
• Serve and store. Serve at room temperature. The cake will keep in an airtight container for 1 day. After that, transfer to the refrigerator and refrigerate for up to 2 more days.