Level cakes with a cake leveler or knife. Then, use strawberry buttercream frosting to pipe a border on the outside of two of the cake layers. Fill inside of each border with half of the chocolate strawberry ganache (you may not use all of the ganache filling). Let layers sit until ganache has firmed up a bit before stacking (you can also place the layers in the freezer for a few minutes to speed up the firming).
Stack the two filled cake layers on top of one another. Then, place the final cake layer, level side down, on top.
Set aside about 2/3 cup of frosting for decorating the top of the cake. Then, apply a thin layer of the strawberry buttercream that will serve as the crumb layer. After this, transfer cake to refrigerator or freezer for about 10 minutes. Finally, finish frosting with remaining frosting.
To make ganache topping, place chocolate chips and corn syrup in a heat safe bowl. Put heavy cream in a microwave safe dish and heat until boiling, about 60 seconds.
Pour cream over chocolate chips. Cover bowl with plastic wrap and let sit for 5 minutes.
Remove plastic and whisk until smooth.
Immediately dip about 4 of the strawberries into the ganache and set them on parchment paper to try.
Pour remaining ganache into squeeze bottle. Squeeze ganache so that it drips down the sides of the cake. Fill top of cake with remaining ganache and smooth with offset spatula. Let chocolate firm for about 5 minutes before proceeding to next step.
Use pasty bag to pipe strawberry buttercream into 8 circles on top of cake. Top each buttercream circle with a strawberry, alternating back and forth between dipped and undipped strawberries.