For the cake:

Cup of Yum
1. Preheat the oven to 350° F.
2. Prepare 4, 8-inch round cake pans with parchment paper circles and cooking spray. Put the strawberries in a blender or food processor and blend until the strawberries are pureed. Set aside.
3. In a medium mixing bowl, combine the flour, baking powder, salt, and strawberry jello powder with a whisk. Set aside.
4. In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and fluffy. Add the eggs, vanilla extract, and strawberry puree. Mix until combined.
5. Add the dry mixture, alternating with the milk until completely combined.
6. Divide the batter evenly into the 4 cake pans.
7. Bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
8. Allow the cakes to completely cool while making the frosting.

For the strawberry cream cheese frosting:

1. Add the freeze dried strawberries to a blender or food processor, and blend until the strawberries become a fine powder. Set aside.
2. In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
3. Add the powdered sugar gradually until completely combined.
4. Add the strawberry powder until the desired color and flavor is reached. I used about 3 tablespoons.

To assemble cake:

1. Level the cakes using a large serrated knife to create a flat surface.
2. Stack the cakes with a layer of frosting between each cake layer.
3. With a large icing spatula, spread a thin even layer of frosting on top of and around the cake to create a crumb coat.
4. Place in the freezer for at least 15 minutes to set the crumb coat.
5. Frost the entire cake with the remaining frosting and garnish with sliced fresh strawberries.
6. Slice, and enjoy!