Strawberry-Licious Cake Recipe 🍓🍰

Strawberry Jam:

1. Combine 3 cups diced strawberries and 6 tbsp maple syrup (or sugar) in a medium-sized saucepan.
2. Bring to a boil over medium heat. Cook and reduce for 4-6 minutes, stirring occasionally.
3. In a separate small bowl, dissolve 1 tbsp cornstarch in 2 tbsp water and 2 tbsp lemon juice. Add this mixture to the saucepan.
4. Bring the jam back to a boil; cook for an additional 3 minutes, stirring continuously.
5. Remove from heat, transfer to a heatproof container, and allow to come to room temperature.

Strawberry Cake:

1. Preheat oven to 325 F.
2. In a large bowl, beat 9 tbsp softened unsalted butter, 0.5 cups vegetable oil, and 2 1/3 cups sugar with a whisk attachment on high speed for about 5 minutes, until light and fluffy.
3. Add 5 large eggs, one at a time, while continuously whisking on low speed, scraping down the bowl in between additions.
4. Sift the dry ingredients (4 1/3 cups all-purpose flour, 1 tsp salt, 1 tsp baking powder) together in a separate bowl and set aside.
5. Combine the wet ingredients (1 cup milk, 1 tbsp vanilla extract) together in another bowl.
6. Add the dry ingredients to the mixer, alternating with the wet ingredients, mixing until just combined.
7. Gently fold in half a batch of the prepared strawberry jam. Optional: fold in 1/2 cup of flour-dusted diced fresh strawberries.
8. Split the batter evenly into prepared 6-inch cake pans.
9. Bake for 40-50 minutes, or until an inserted toothpick comes out clean/dry with just a few crumbles on it. Do not open your oven during the first 30 minutes of baking to ensure proper rising. Baking times may vary based on your oven and pans.

Strawberry Buttercream:

1. Prepare one batch of Swiss Meringue Buttercream (using an external recipe).
2. Gently fold in 1/2 cup of powdered freeze-dried strawberries into the prepared buttercream.

Assembly:

Frost and decorate the cooled cake layers with the strawberry buttercream and edible freeze-dried blooms, if desired.