• Preheat oven to 350 degrees F for 20 minutes before starting the batter. Place shelf in the middle of the oven.
• Grease 3 6" cake pans with butter then line with parchment paper.
• Whisk the flour, baking powder, and salt in a large bowl, set aside.
• In a separate bowl beat the eggs with an electric mixer on high for 30 seconds.
• While the beater is still going pour the sugar in slowly, should take you almost a full minute.
• Beat on high till tripled in volume and white.
• Heat the butter and milk in the microwave together till butter is melted.
• Fold the flour into the whipped egg 1/3 at a time then mix on low for 5 seconds.
• Add the vanilla extract and oil to the butter and milk and add the mixture to the beaten egg.
• Fill two of the 6" cake pans with the cake batter, withhold 1/3.
• Add the fresh diced strawberries to the remaining 1/3 of the batter and pour into a cake pan.
• Tap each pan on the counter a few times to know out bubbles then bake for 30 minutes till golden and toothpick comes out clean. Note: The strawberry cake may take longer to bake since it has more moisture from the fruit.
• Cool cake pan for 15 minutes the turn out onto cooling racks.
• Cool cakes completely before frosting.

Whipped Cream Frosting

• For best results put a stainless-steel bowl in the freezer for at least an hour before beginning.
• Add the heavy cream and powdered sugar to the cold bowl. Start on low and whip using the whisk attachment about 20 seconds until the sugar is incorporated.
• Turn the mixer to high and mix until soft peaks form, about another minute.
• Add the white chocolate pudding mix and mix on low speed until frosting starts to come together, scrape down sides of the bowl so pudding doesn't clump on the bottom. Fold mixture with a spoon to make sure everything is combined well.
• Whip a few more seconds to finish. Do not overmix which will result in a pudding like frosting instead of light and fluffy. Overmixed frosting will still taste good but will lose some airiness.
• Layer the cakes with the strawberries in the middle.
• Spread the frosting on the top of the cake and work your way down the sides.
• Decorate with more fresh strawberries and keep cold until ready to serve. Enjoy!