Step 1

Preheat the oven to 350℉/175℃. Grease and line two 8-inch baking pans with parchment paper and set aside.

Step 2

In a stand mixer fitted with the paddle attachment, cream the room temperature butter with the oil and sugar until creamy on medium speed. This will take about 2-3 minutes, and it'll look a bit grainy and fluffy.

Step 3

Add the eggs one at a time, beating well and scraping the bowl after each addition.

Step 4

Mix in the almond and vanilla extract.

Step 5

In a small bowl, whisk together the flour with the baking powder and salt.

Step 6

Add 1/3 of the flour mixture, then mix on low. Add 1/2 the buttermilk. Repeat once more, then end with the flour mixture.

Step 7

Pour the smooth cake batter into the prepared pans.

Step 8

Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10-15 minutes before removing and letting them cool completely on wire cooling racks.

Step 9

I recommend making this the night before if possible, or start making it before you bake the cakes! This will give it time to really thicken up.

Step 10

In a medium sized saucepan, combine the diced strawberries with the lemon juice, lemon zest and sugar. Cook over medium-low heat until it begins to simmer, stir frequently.

Step 11

Turn the heat to low and let it simmer for 25-30 minutes, it should become very thick. Coat the back of a spoon and if you're able to do that and run a line through it with your finger, then it is ready.

Step 12

Take off the heat and let cool completely. Store in a large mason jar or airtight container in the fridge for up to 1 week.

Step 13

Blend the freeze dried strawberry pieces with a food processor or blender until you have fine crumbs. Set aside.

Step 14

In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and confectioners' sugar on low speed.

Step 15

Once combined, turn the speed to medium-high and beat until it becomes very thick.

Step 16

Stop the mixer and add the vanilla extract, almond extract, salt and strawberry powder. Beat on medium-high speed until light and fluffy.

Step 17

Turn the mixer on your lowest speed and slowly pour in the cream until the frosting becomes creamy and spreadable - you might not need all the cream!

Step 18

Place one cooled cake layer down on a plate or cake stand. Spread a small amount of strawberry frosting on top, then pipe a ring of strawberry frosting on the outer edges of the cake - this will create a barrier so the strawberry filling doesn't leak out!

Step 19

Take the cooled and set strawberry filling out of the fridge. Place ½ cup (or more if you like, ½ cup is what I used in the images above!) of the filling in the middle and use a small offset spatula to evenly spread it over the cake. Spread it up to the ring of frosting.

Step 20

Place the second layer on top, then frost the whole cake with the remaining frosting. Enjoy!