Preheat your oven to 350°F (175°C). Cut 2 rounds of parchment paper that fit snugly into the bottom of your cake pans, then grease them generously with butter or non-stick spray. This will prevent the cakes from sticking to the pan.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt until combined. In another larger bowl, use an electric mixer or whisk to beat softened butter, oil, and sugar until light and fluffy. Add in eggs, one at a time, mixing well after each addition. Pour in vanilla extract and mix again.

Next, add half of the flour mix to the wet ingredients, then add half of the buttermilk. Stir gently until it’s mixed. Repeat with the rest of the flour and buttermilk.

Pour the cake batter evenly into your pans. Use a butter knife or spatula to smooth the tops. Bake for 30-35 minutes, or until a toothpick stuck in the middle comes out clean.

Pro Tip: To prevent domed cakes, place a sheet of foil or parchment paper over the cakes halfway through the baking time.

While the cakes are cooling, prepare your strawberries. In a small saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes or until strawberries are soft and syrupy. Set aside to cool.

In a large mixing bowl, beat heavy whipping cream with an electric mixer or whisk until soft peaks form. Add in powdered sugar and vanilla extract and continue beating until stiff peaks form.

Take the cakes out of their pans gently and put one layer on a plate. Spread half of the cream frosting on it, then add half of the strawberry mix on top. Do the same with the second cake layer, frosting, and strawberries.