Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, cocoa powder, baking powder, sugar, and eggs. Add milk and oil. Mix until smooth, pour into greased cake pan, and bake for 25–30 minutes. Let it cool completely.

In a chilled mixing bowl, add the whipping cream. Whip on medium speed until soft peaks form, about 3–5 minutes. Transfer cream to the refrigerator to stabilize.

Wash and slice fresh strawberries and bananas. If using frozen strawberries, thaw and drain excess moisture.

Once the biscuit base is cool, spread half of the whipped cream over it. Layer with sliced strawberries and bananas, then top with remaining whipped cream.

Crush chocolate biscuit pieces in a zip-top bag and scatter on top of the cream. This simulates a molehill look.

Cover the cake with plastic wrap and refrigerate for at least one hour, or overnight for best flavors.