Baking Instructions

• Preheat oven to 325° F. Line two 8-9" round baking pans with parchment paper and spray well with nonstick cooking spray. Set aside.
• In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
• In a liquid measuring cup, stir milk and vanilla extract together. Set aside.
• In a separate large bowl, using an electric hand mixer or stand mixer, mix butter, vegetable oil, and sugar together until combined.
• Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
• Alternate adding in flour mixture with milk mixture, being sure to start and end with the dry. Scrape the sides and mix again to ensure a smooth batter. Be careful not to over mix.
• Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower ⅔ of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
• Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
• Whip heavy cream with vanilla extract and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.
• Take a sharp serrated knife and cut each cake horizontally in half, creating 2 thinner cakes.
• Place one layer of cake onto a serving platter. Spread ⅓ of the strawberries and cream filling overtop.
• Add another layer of cake and continue layering until all 4 layers are intact. If filling looks like it's being pushed out from the sides of the cake, simply scrape the edges to even everything out.
• Frost the entire cake with the remaining plain whipped cream. Top with sliced strawberries as a garnish.
• Refrigerate 4 hours to overnight to set completely (so it will cut nicely). Slice and serve.