• 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.

Fresh Strawberry Buttercream Frosting

• beat softened butter in a mixer until fluffy.
• Add in powdered sugar slowly
• Next, add in vanilla extract.
• Mix in the 3 tbsp of strawberry puree last.
• To make the strawberry puree: Place 1 cup of fresh strawberries (washed, no stems) into a food processor and blend until it is a liquid puree.
• Add a little extra powdered sugar for thicker consistency but not too much or it will be too sweet.