Preheat the oven to 180 C / Gas 4. Grease two 23cm round tins. Whisk eggs and sugar until thick. Mix will be able to hold figure of eight made by whisk using some of the mix.
Sift flour, cocoa, hot chocolate powder and baking powder. Slowly and gently fold into the egg mixture, a tablespoon at a time. Pour into the prepared tins.
Bake until a skewer inserted near the centre comes out clean, about 20 minutes.
Let cool on wire tray. Whip the cream until stiff. Fill between the cake layers with whipped cream and fresh strawberries tossed in the 1/2 teaspoon caster sugar.