Step 1

Preheat the oven to 350F and grease two 8″ round cake pans. Cut a round of parchment paper to fit on the bottom of each pan. If you have cake strips, use them as well.

Step 2

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.

Step 3

Using a stand mixer with the whisk attachment, or a hand mixer, whip together the butter and oil until it resembles cottage cheese. With the mixer running, slowly pour in the sugar and whip until it turns pale and fluffy (about 2-3 minutes).

Step 4

Scrape down the bowl and mix in one egg at a time, followed by the vanilla.

Step 5

Scrape down the bowl and mix again to ensure the eggs are fully incorporated.

Step 6

Mix in the strawberry puree until well combined.

Step 7

Alternate mixing in the dry ingredients and sour cream. Starting and ending with the dry ingredients.

Step 8

Once smooth, scrape down the bowl to ensure everything at the bottom is fully mixed in.

Step 9

Pour the batter into the cake pans and bake for 28-32 minutes or until a toothpick in the center comes out clean.

Step 10

Allow the cakes to cool in the pan for 20 minutes. Turn out onto a cooling rack and continue to cool for about 45 minutes. Once they are completely cooled, make the frosting.

Step 11

Using a hand or stand mixer with the whisk attachment, cream together the room temperature cream cheese and butter until smooth.

Step 12

Mix in 1 cup of powdered sugar at a time, followed by the freeze dried strawberry powder and strawberry jam. If the buttercream is too thick, add about 1-2 tablespoons of milk.

Step 13

Level off the cakes if needed and frost the cake accordingly (see assembly instructions in post if needed). Enjoy!