Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining them with parchment paper.

Blend fresh quartered strawberries until smooth, strain to extract juice, then simmer in a saucepan for 10-15 minutes until reduced.

Whisk together cake flour, baking powder, and salt in a mixing bowl and set aside.

Beat together vegetable oil, unsalted butter, and granulated sugar until light and fluffy, then add vanilla extract.

Gradually mix the dry ingredients into the wet mixture, alternating with milk, then fold in puréed strawberries.

Whip egg whites until stiff peaks form and gently fold into the batter.

Divide the batter between prepared pans and bake for 28-30 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes, then flip onto wire racks to cool completely.

Prepare the jam filling by combining strawberry pulp, sugar, cornstarch, and lemon juice, cooking until thickened.

For the frosting, beat cream cheese, powdered sugar, and vanilla extract until smooth, then fold in whipped cream.

Assemble the cake by layering with strawberry jam filling and frosting the outside, then refrigerate to set.

Serve chilled, topped with fresh strawberries.