1. 1. Prepare your skillet and oven: Preheat your oven to 350 F (175 C). Lightly grease a 10-inch oven-safe skillet (cast iron works wonderfully) with butter or cooking spray. Dust with a little cocoa powder to prevent sticking and enhance the chocolate flavor, tapping out any excess.

2. 2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined and there are no lumps.

3. 3. Mix wet ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

4. 4. Combine wet and dry mixtures: Pour the wet ingredient mixture into the dry ingredients. Mix with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine.

5. 5. Add hot water: Carefully pour the hot water into the batter and stir until just incorporated. The batter will be thin, which is exactly what you want for a moist cake.

6. 6. Assemble and bake: Pour half of the batter into the prepared skillet. Arrange half of the sliced strawberries evenly over the batter, then sprinkle with half of the chocolate chips. Pour the remaining batter over the fruit and chocolate, then top with the rest of the strawberries and chocolate chips.

7. 7. Bake until done: Place the skillet in the preheated oven and bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs, but not wet batter. The edges should be set and slightly pulled away from the skillet.

8. 8. Cool and serve: Remove the skillet from the oven and let the cake cool in the skillet on a wire rack for at least 15-20 minutes before serving. This allows it to set properly. Dust with powdered sugar just before serving, if desired.