Step 1

To make the strawberry reduction for the cake layers, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/4 cups of puree. Strain it through a fine mesh sieve and you should end up with about 1 cup of puree.

Step 2

Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 1/2 cup, about 15-20 minutes. To measure, pour the puree into a measuring cup. If it’s more than 1/2 cup, add it back to the pan and continue cooking.

Step 3

When the puree has thickened and reduced, pour into a measuring cup or bowl and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.

Step 4

To make the cake layers, preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.

Step 5

Combine the flour, baking powder and salt in a medium sized bowl and set aside.

Step 6

Add the butter, sugar, oil, strawberry extract and vanilla extract to a large mixer bowl and beat together on medium speed until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.

Step 7

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Step 8

Add half of the dry ingredients to the batter and mix until mostly combined.

Step 9

Slowly add the milk, strawberry reduction and 8 drops of food color and mix until well combined.

Step 10

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Step 11

Gently fold in additional food color until you have your desired shade of pink.

Step 12

Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

Step 13

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

Step 14

To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.

Step 15

Add about half of the powdered sugar and mix until well combined and smooth.

Step 16

Add the vanilla extract and mix until well combined.

Step 17

Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

Step 18

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.

Step 19

Place the first cake on a serving plate or a cardboard cake round.

Step 20

Spread about 1 cup of frosting evenly on top of the cake,

Step 21

Add the second layer of cake and another cup of frosting.

Step 22

Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, run a 9 inch offset spatula around the outside of the cake while turning your turntable. Start with the line at the bottom and work your way to the top.

Step 23

Pipe shells of frosting on the top edge of the cake and the bottom, then decorate with strawberries, if desired.