Cake: Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar; cook and stir 2 minutes longer. Cool. Mix flour, baking soda and salt; set aside. Cream butter. Gradually beat in remaining 1-1/4 cups sugar and continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Alternately add flour mixture with milk, beating after each addition until smooth. Blend in vanilla extract and chocolate mixture. Pour into 2 greased and floured 9-inch layers pans. Bake at 350 °F for 30 to 35 minutes, or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

Chocolate Glaze: Place chocolate, water and butter in saucepan. Stir constantly over very low heat until mixture is smooth. Remove from heat. Combine sugar and salt in bowl. Gradually blend in chocolate mixture and vanilla extract. For thinner glaze, add small amount of hot water. For thicker glaze, cool until desired consistency. Make about 3/4 cup.

Select 5 large strawberries for garnish. Partially dip into glaze and set aside. Hull and halve remaining strawberries. Add 2 tablespoons sugar and 1 teaspoon vanilla extract to the halve strawberries; mix gently. Whip cream with 3 tablespoons sugar and 3/4 teaspoon vanilla extract until soft peaks form. Place cake on serving plate. Spoon on half of the strawberries. Drizzle with half of the glaze. Top with half of the sweetened whipped cream. Repeat layers with remaining ingredients. Garnish with chocolate-dipped strawberries.