Preheat oven to 325 degrees.
Grease and flour desired cake pans.
In a large bowl, whisk to combine the flour, sugar, baking powder, and salt.
Wash, de-stem and cut your fresh strawberries. Put into a small food processor or blender to make the puree.
Add the vegetable oil, strawberry puree, extracts, and lemon juice to the dry ingredients and whisk until combined.
Add the eggs and food color, (if using), to the batter and whisk until smooth. Don't over mix your batter.
Divide the batter evenly between the cake pans. You may need to measure by the cup if you’re not good at eyeballing it depending on the number & size pans you’re using. Avoid over-measuring the batter in your pans due to rise & overflow.
Bake for 25-30 minutes, or until the tops are firm to the touch and cake is cooked through.
Let cool for 5 minutes and remove cake from pans, scraping the edges with a knife to loosen the cake, if necessary, and cool on wire racks.
Level the tops of the cooled cakes.
Use desired frosting.