In a bowl, combine the milk and cookies, using a fork to crush the cookies until no big chunks remain.
Add the vegetable oil, vanilla extract, and sugar to the bowl, and whisk to combine.
Sift in the flour, cocoa powder, baking powder, and salt. Whisk until just combined.
Divide the batter evenly between 2 microwave-safe mugs (10-12 ounces each).
Microwave each mug individually for 60-90 seconds until the cakes are done.
While the cakes are cooking, melt the chocolate over a double boiler or in the microwave, stirring in 10-second intervals until smooth. Add vegetable oil as needed to make the chocolate runny and pourable.
Once the cakes are done, top them with the chopped strawberries and pour over the melted chocolate. Enjoy them warm or let them cool slightly before adding the toppings.