Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Add the vegetable oil and mix until fully incorporated.

In a separate bowl, combine the buttermilk, fresh strawberry puree, vanilla extract, and lemon juice. Whisk until everything is well blended.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk mixture. Begin and end with the dry mixture, mixing until just combined. Do not overmix.

Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the frosting, in a large bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and freeze-dried strawberry powder, continuing to beat until stiff peaks form.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of the strawberry frosting on top, followed by a layer of sliced fresh strawberries.

Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining strawberry frosting. Decorate with additional fresh strawberries if desired.

Slice and serve your delicious strawberry cake, and enjoy the fruity, tender goodness!