Make the brownies: Preheat oven to 350°F/180°. Line an 8×8-inch pan with parchment paper or aluminum foil, leaving enough overhang on the sides for lifting the brownies out after baking.
In a large heat-proof bowl place chocolate and butter, and melt in the microwave in 20-30 second-intervals, stirring in between each interval, until melted (or, set the bowl over a saucepan of simmering water, stirring occasionally). Add sugar and whisk until combined. Add eggs, one at a time, whisking vigorously for a few times until well combined. Add flour and salt and fold, using a rubber spatula, just until combined.
Make the chocolate strawberry layer: When the brownies are completely cooled, place strawberries cut side down evenly over the brownies, close to one another. Use enough strawberries to cover the entire surface of the cake (it doesn’t need to be perfect).
In a saucepan over low heat, heat cream until it bubbles on the edge, then remove from heat and immediately add chocolate, stirring until melted. If needed, place back over heat for a few seconds to help chocolate melt completely. Pour mixture evenly over the strawberries. It might not cover all of the strawberries, which is not an issue.