Step 1

Preheat oven to 350 degrees and grease a 9x13 baking pan.

Step 2

Sift together the flour, sugar, baking powder and salt. Using an electric beater, add in the butter in small pieces, about 10 seconds apart. Beat until the butter is incorporated in small crumbs, then add the oil and continue to beat until there are no clumps and you have a fine, crumbly, cornmeal-like texture.

Step 3

Add 1/2 CUP of the milk to the mixture and beat for 4 minutes (beating for this long will help create a more even consistency that will bake into a more even cake). Beat the eggs and vanilla into the remaining milk mixture and gradually add the egg mixture to the rest of the ingredients. Increase speed to medium and beat for one minute, then scrape down the sides and fold batter a few times to make sure everything is incorporated.

Step 4

Pour batter into prepared pan and bake for 35-40 minutes, or until edges are golden and an inserted toothpick comes out clean. Let cool before cutting.

Step 5

Reduce oven temperature to 325 degrees.

Step 6

Whisk the dry milk, flour, cornstarch, sugar and salt together. Stir in the melted butter until you get small clumps. If there are too many dry crumbs remaining, add an additional 1-2 tablespoons of milk until you get a mixture with a few pea-sized clumps and some smaller crumbs. Pour onto a parchment-lined baking sheet and bake for 15 minutes, or until golden brown, stirring once or twice.

Step 7

Beat the butter and sugar together until smooth. Add the vanilla and salt. Fold in the strawberries.

Step 8

Use the bottom of a six-inch springform pan as a guide to cut out two 6-inch round circles from the 9x13 pan of cake. Remove layers, set aside, and level as necessary.

Step 9

Re-assemble the springform pan and line it with plastic wrap. Use the remaining scraps from the 9x13 cake to form an even layer of cake in the bottom of the pan--make this layer the same thickness as the whole layers you just cut out (you will have more than enough scraps, so eat the rest).

Step 10

Spread 1/3 of the frosting over the scrap cake base. Sprinkle with 1/3 of the milk crumbs. Add one of the whole layers on top. Repeat with 1/3 of the frosting and 1/3 of the crumbs. Add the last layer of cake and repeat with 1/3 of the frosting and 1/3 of the crumbs.

Step 11

I like to freeze the cake, uncovered, until everything has set, then cover the top with foil. Allow to freeze at least 2-3 hours but preferably overnight to help everything set. Thaw for 2-3 hours in the fridge or 1-2 hours at room temperature before serving.