Add the strawberry puree to a saucepan and cook over medium heat until it thickens and reduces by half to 3/4 cup, about 15-20 minutes.

Allow the puree to cool to at least room temperature.

Prepare four 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

Combine the flour, baking powder, and salt in a medium bowl and set aside.

In a large mixer bowl, beat butter, oil, sugar, and vanilla extract together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed.

Add half of the dry ingredients to the batter and mix until mostly combined.

Add 1 tablespoon of the milk and mix just until combined.

Add the rest of the dry ingredients and mix until combined. Do not over mix.

Divide the batter evenly between two bowls.

To one bowl, add the remainder of the milk (3/4 cup) and gently fold. To the other bowl, add the reduced strawberry puree, strawberry extract, and red food coloring and gently fold.

Divide each batter evenly between two pans and bake for 22-25 minutes or until a toothpick comes out with a few crumbs.

Preheat oven to 350°F. Line two cookie sheets with parchment paper or a silicone baking mat.

For the crunchies, add 1/2 cup of flour and 1/4 cup of sugar to two separate bowls.

In a food processor, grind the freeze-dried strawberries into a powder and add it to the strawberry crunchies bowl.

To the strawberry bowl, add 4 tablespoons of butter and vanilla extract; combine well. To the vanilla bowl, add 3 tablespoons of butter and combine until it forms a crumble.

Spread the strawberry crumble onto one cookie sheet and the vanilla crumble onto another. Bake for about 5 minutes.

Once cool, break the crumble into smaller pieces, no larger than a small pea, and combine all the pieces together.

For the strawberry frosting, add the strawberry puree to a saucepan and cook over medium heat until reduced to a little less than 1/2 cup, about 10-15 minutes.

Allow the puree to cool to at least room temperature.

In a large mixer bowl, beat the butter until smooth.

Add half of the powdered sugar and beat until well combined.

Add half of the strawberry reduction and beat until well combined.

Add the vanilla extract and salt, and mix until well combined.

Add the remaining powdered sugar and beat until smooth. Adjust consistency with additional strawberry reduction, milk, or cream if needed.

For the vanilla frosting, beat the butter until smooth.

Gradually add half of the powdered sugar and mix until smooth.

Add the vanilla extract and 4 tablespoons of water or cream and mix until smooth.

Gradually add the remaining powdered sugar and mix until smooth. Adjust consistency with additional water or cream if needed.

To build the cake, level the tops of the cakes with a serrated knife.

Place the first layer of strawberry cake on a serving plate. Pipe a dam of vanilla frosting around the edge and fill with about 1 cup of strawberry frosting. Spread evenly.

Top with the first layer of vanilla cake, pipe another dam of vanilla frosting, and fill with another cup of strawberry frosting.

Repeat layers with the second layer of strawberry cake and another cup of strawberry frosting.

Add the final layer of vanilla cake and frost the outside with the remaining vanilla frosting.

Press the strawberry crunchies into the frosting and cover the entire cake immediately after frosting.

Finish with swirls of vanilla frosting on top and garnish with fresh strawberries.

Store the cake in an airtight container. It can be left at room temperature for a day but should be refrigerated after that.