• Preheat the oven to 350 F. Line the bottom of 3-9” cake pans with parchment paper and spray with baking spray. Set aside.
• To make the cake batter, start by combining the flour, baking powder, salt, and baking soda in a medium-sized bowl and set aside. Add the sugar and butter to a large bowl.
• Using a hand mixer, beat the sugar and butter together until smooth. Add the vegetable oil and beat until combined. Next, add in the eggs and beat until combined. Add in the milk, sour cream, and vanilla and mix. Lastly, add the flour mixture and the strawberry jello into the bowl and mix just until combined.
• Divide the cake batter between the greased cake pans. Place into the oven to bake for 35-38 minutes or until baked through. Once baked, remove from the oven and set on the counter to cool completely.

Buttercream Frosting

• To make the buttercream, start by placing the butter into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 4 minutes. Scrape the sides down and add the powdered sugar, vanilla, and salt, and beat together for 3 minutes.

  Add in a few drops of pink food coloring and beat together for 2-3 minutes, stopping to scrape the sides down. Fill a piping bag fitted with a star tip with frosting and set aside.
• Once the cake layers have cooled, remove them from the pans. Place one cake layer onto a cake stand or cake plate. Frost with about ⅔ cup of frosting. Place a second cake layer on top and frost. Place the last cake layer on top and frost the top and sides with the remaining buttercream.

  Combine the Oreo crumbs and freeze-dried strawberries. Pack the mixture onto the sides of the cake. Pipe a ring around the top edge of the cake.
• Pile fresh strawberries into the center of the frosting ring. Slice and serve.