Grease and flour your fluted cake mold, set aside.

Using your mixer, whisk egg whites until stiff form, set aside.

In another bowl, again, using your mixer, mix butter, margarine and icing sugar and well combined and smooth, then add in the rest of the ingredients bits by bits; last, turn off the mixer, add in the beaten egg whites, stir well slowly.

Pour batter into the ready mold, bake at 350 F for 35-45 minutes or until knife inserted comes out clean.

Melt together white and dark cooking chocolate in a microwave, stir to combine well, set aside.

Using your mixer, beat together shortening and soften butter until smooth and combine then add in icing sugar bits by bits.

Stir cocoa powder and a little warm water; add in the mixture into the icing sugar mixture; continue beating with mixer until all well combined; last add in the essence. Do note, the amount of icing sugar is depending on how much you need the buttercream for frosting while the amount of butter and margarine is depending how smooth and yummy the texture and the taste of your buttercream to your desire.

Once the cake is totally cooled, spread the buttercream or pipe them to your creativity. Slice each strawberries, take the end sides, and place them as shown in the picture; with the melted cooking chocolates, draw the branches and leaves.