Zabaglione Cake Frosting
For frosting: Heat cream and sugar in heavy small saucepan until sugar dissolves, swirling pan occasionally. Bring to boil, stirring constantly. Reduce heat and simmer very gently until thick and syrupy, adjusting heat so liquid is barely shaking, about 10 minutes. Remove from heat. Add chocolate and stir until smooth. Stir in butter and vanilla. Chill until spreadable. Spread top and sides of cake with frosting. Refrigerate overnight. Bring to room temperature before serving. Garnish with strawberries.