Preheat the oven: Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Prepare the wet ingredients: In a large bowl, beat together the softened butter, granulated sugar, and vegetable oil until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mixing ingredients: Gradually add dry ingredients to wet mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until combined. Gently fold in pureed and diced strawberries. If you want a brighter color, add a few drops of red food coloring.
Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the frosting: While the cakes are cooling, make the frosting. In a large bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined. Stir in the strawberry puree and vanilla extract.
Assemble the cake: Once the cakes are completely cooled, spread a layer of frosting on one cake. Place the second cake on top and frost the top and sides of the cake. For an added touch, garnish with fresh strawberries.
ADVERTISEMENT
