Preheat the oven to 350°F. Coat two 8-inch cake pans with flour-based baking spray, or grease and flour and set aside.

Sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer, beat the butter until smooth. Gradually add sugar and mix until light and fluffy, about 3 to 5 minutes.

Add vanilla and egg yolks, one at a time, mixing well after each addition. Scrape down the bowl.

Alternately add the flour mixture in three batches with the buttermilk, starting and ending with flour. Mix on medium for no more than 30 seconds after the last dry ingredient is incorporated.

Divide the batter evenly between the prepared pans. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool on a wire rack for 7-10 minutes before removing from pans. Level the tops when completely cool.

To make the ganache, combine chocolate and heavy cream in a microwave-safe bowl. Heat on high for 1 to 1.5 minutes until hot (not boiling).

Let the mixture sit for 1 minute, then whisk until a shiny ganache forms. Chill in the refrigerator, stirring occasionally, until thickened to spreading consistency, about 1 hour.

Assemble the cake by placing a dot of ganache on a cake plate. Place one cake layer on top and fill with about a 1/2-inch layer of ganache. Top with the second layer.

Frost the sides of the cake with ganache and immediately line the sides with Kit Kat bars standing upright.

If using, tie a ribbon around the cake. Heat remaining ganache in the microwave for 20-30 seconds to make it pourable. Pour it over the top of the cake and spread gently.

Refrigerate the cake until the ganache is set, about 30 minutes.

Wash and dry strawberries. Stir preserves and microwave for 30 seconds until loosened. If using, stir in food color.

Brush each strawberry with preserves and place them on top of the cake, slightly off center.

Slice the cake between the Kit Kat bars and serve with one or two strawberries on top of each slice. Store covered in the refrigerator.