Preheat the oven to 350 degrees Fahrenheit. Grease the loaf pan and cut a piece of parchment to cover the bottom and 2 shorter sides. The ends of the parchment should stick up, so just fold them outward to be out of the way.
Cream the butter and sugar together in the bowl of the stand mixer using the whisk attachment.
Add the eggs, one at a time, and whisk to combine completely.
In a small bowl or measuring cup, combine the hot water and instant coffee powder, if using.
Add the vanilla extract, milk, and coffee mixture to the egg mixture. Whisk to combine.
Combine the dry ingredients - flour, cocoa powder, baking powder, salt - in a separate bowl and add to the wet mixture. Whisk until combined and mostly smooth.
Pour the cake batter into the prepared pan. Bake at 350 degrees for 50-55 minutes. Test for doneness by sticking a toothpick in the thickest area; it should come out dry with a few crumbs.
Cool the cake in its pan for 15 minutes, then lift with the parchment to remove it. Cool the cake on a rack until room temperature.
To make the icing, combine powdered sugar and milk and whisk to desired consistency. Drizzle over cooled cake and garnish with fresh strawberries.