Preheat the oven to 350°F (180°C). Beat the eggs and sugar until pale and fluffy. Add the milk, oil, and vanilla extract and mix until combined. Sift in the flour and salt and mix gently, then fold in the baking powder. Pour into a greased 8-inch (20cm) round cake pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

For the chocolate cake, beat the eggs and sugar until light and fluffy. Add the milk, oil, and vanilla extract. Sift together the flour, cocoa powder, and salt, then gradually mix into the wet ingredients. Fold in the baking powder. Pour into another 8-inch (20cm) round pan and bake at 350°F (180°C) for 30–35 minutes. Check with a toothpick and cool completely.

For the chocolate brigadeiro, combine the sweetened condensed milk, cocoa powder, and butter in a saucepan. Cook over low-medium heat, stirring constantly, until thickened. Add the heavy cream and cook for another 1–2 minutes, stirring until thick but spreadable. Transfer to a bowl and cool completely.

For the white brigadeiro, combine the sweetened condensed milk, powdered milk, and butter in a saucepan. Cook over low-medium heat, stirring constantly, until thick. Add the heavy cream and mix until smooth. Transfer to a bowl and cool completely.

Mix the whole milk, sweetened condensed milk, and vanilla extract to make the soaking syrup. Refrigerate until ready to assemble.

Once both cakes are completely cool, level them and cut each horizontally into 2 layers, creating 4 layers total: 2 vanilla and 2 chocolate.

Place the first vanilla layer on a serving plate and lightly brush with syrup. Spread chocolate brigadeiro over it. Add a chocolate layer, lightly soak it, and spread white brigadeiro over it. Add another vanilla layer, soak lightly, and spread chocolate brigadeiro. Finish with the final chocolate layer and lightly soak the top. Refrigerate for at least 2–3 hours.

Spread a thin, even layer of the remaining white brigadeiro over the entire cake. Smooth the sides and top while leaving part of the top available for the ganache.

Melt the chocolate gently and mix with the heavy cream until smooth. Let the ganache cool slightly until thick but pourable. Spread it over part of the cake top and allow some to drip down the side.

Arrange chocolate brigadeiro balls coated in chocolate sprinkles over one section and white brigadeiro or beijinho balls coated in shredded coconut over the other. Finish with fresh strawberries. Refrigerate for at least 1 hour before serving.