Prepare German Chocolate Cake or any other favorite 3-layer cake recipe in 8 in. round baking pans. Cool in pans 10 minutes. Remove from pans and cool completely. Make filling.
Draw a triangle, approximately 2-1/4 in. at base x 3-1/2 in. high. Duplicate and tape triangle patterns to cake board; cover with waxed paper. Melt dark cocoa Candy Melts in parchment bag. Pipe melted candy onto waxed paper over triangle pattern; gently tap on counter to level. Refrigerate until set, about 10 minutes. Remove candy triangles from board. Melt white Candy Melts in parchment bags; drizzle over flat side of candy triangles. Refrigerate until set, 2-3 minutes. Trim triangles as needed.
Dip strawberries in melted dark cocoa Candy Melts; refrigerate until set, about 10 minutes. Drizzle with melted white Candy Melts; refrigerate until set.
Place 1 cake layer on serving plate or foil-wrapped cake circle; spread with filling. Repeat. Top with last cake layer. Spatula ice cake smooth with Chocolate Coconut Buttercream Icing. Press candy triangles into icing on the sides of the cake. Just before serving, top with dipped strawberries.