Place the strawberries in a blender. Blend until the strawberries become a puree.

Pour the pureed strawberries in a medium saucepan, place over medium heat.

Bring to a simmer, and stir often.

Cook the puree until it reduces to ¾ cup. You will use ½ cup for the cake, and ¼ cup for the buttercream frosting. It can take 10 minutes or a bit longer to reduce depending on heat.

Stir occasionally, and check the amount after pouring the puree into a measuring cup. If there’s still too much liquid (more than ¾ cup), return it to the pan to cook a bit longer before measuring again.

Once you have ¾ cups, pour in a bowl and cover with plastic wrap directly on the surface to prevent a crust. Let cool.

Pre-heat the oven to 350ºF.

Grease and line the bottom of 3 8-inch cake pans with a circle of parchment paper. Grease the parchment and the sides as well.

In a small bowl, mix together the flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.

Use an electric mixer to beat the butter at medium speed for 30 seconds.

Add the granulated sugar, the oil, and beat together with the butter for another 1 to 2 minutes until light and fluffy.

Scrape the bowl every so often to ensure everything is combined.

Add the eggs, one at a time, mixing until incorporated before adding the next.

Add the vanilla and mix to combine.

Pour the sour cream, and ½ cup of the strawberry puree in the bowl and mix.

Add half of the buttermilk and mix on low.

Add half of the dry ingredient mixture and stir to combine.

Add the remaining buttermilk and mix.

Finish by adding the last half of the dry ingredients. Stir to combine, avoiding over mixing.

Divide the batter evenly between the 3 pans.

Bake the Strawberry cake layers in the pre-heated oven for about 35 minutes, until a toothpick comes off clean when inserted.

Remove the cakes from the oven and let them cool in the pan for 10 minutes. Flip them onto a wire rack to cool completely.

If not using the cake layers on the same day, wrap them in plastic wrap and freeze until ready to use.

Add the chopped strawberries, sugar, and lemon juice to a saucepan.

Cook the strawberries, stirring occasionally, at medium-high heat.

When the strawberries come to a boil, turn the heat down and cook at medium-low until a thermometer reads between 200 and 220ºF.

Remove to a bowl, cover with plastic wrap, and let cool. Refrigerate for a couple of hours before use.

Beat the butter for 30 seconds. Add the cream cheese and beat for another 30 seconds on medium speed.

Add half of the powdered sugar, mix on low until combined, then raise the speed and beat on medium for a few seconds.

Add the strawberry puree and mix on low.

Add the remaining powdered sugar, mix on low, then raise the speed and beat for one minute.

If it's too runny, add more powdered sugar to thicken.

Place a cake layer on a cake plate. Spread a thin layer of the Strawberry Cream Cheese Frosting on top.

Pipe a ring of frosting around the edges using a piping bag.

Spread a layer of jam inside the ring of frosting. Top with another cake layer.

Repeat by spreading a layer of frosting and filling the center with jam, then top with the final cake layer.

Spread a thin layer of frosting on top and on the sides, then place in the fridge until chilled for about 20 to 30 minutes.

Prepare the strawberries by slicing them in half lengthwise to drain excess water.

Remove the cake from the fridge and spread remaining frosting on top and sides.

Smooth out frosting with a cake scraper and an offset spatula.

Place the halved strawberries all over the cake.