Heat oven to 350°F. Line bottom of 9-inch springform pan with cooking parchment paper.
In medium bowl, pour boiling water over kasha, chocolate chips and butter; let stand 15 minutes.
Meanwhile, in another medium bowl, mix flour, cocoa, baking powder and salt; set aside.
In large bowl, beat brown sugar, 1/3 cup granulated sugar, the vanilla and egg with electric mixer on low speed about 1 minute or until blended. Stir kasha mixture to combine; add to sugar mixture and stir to blend. Add flour mixture; beat on low speed about 2 minutes or until blended. Spread batter in pan.
Bake 30 to 35 minutes until center is set and toothpick inserted 1 inch from edge comes out clean.
Cool torte in pan 20 minutes. Meanwhile, in medium bowl, mix strawberries and 2 tablespoons granulated sugar. Let stand 15 to 20 minutes.
Remove side of springform pan. Place cooling rack upside down on torte; turn rack and torte over. Remove bottom of pan and parchment paper. Place plate upside down on torte; turn plate and rack over. Remove rack from top of torte.
To serve, sprinkle powdered sugar over top of torte. Spoon about 1/3 cup strawberries over each serving.