Preheat oven to 350F (175C) and prepare three 8” round cake pans by greasing the sides and lining the bottoms with parchment paper.

In a large mixing bowl, cream together butter, oil, and sugar until creamy and well combined.

Add eggs, one at a time, stirring well after each addition.

Add vanilla extract and stir until combined.

In a separate bowl, whisk together flour, baking powder, and salt.

Add about a fourth of the dry ingredients to the butter mixture and fold into the batter until mostly combined. Add a third of the buttermilk and gently stir in until combined. Continue alternating adding dry ingredients and buttermilk until both have been combined.

Evenly divide the batter between prepared cake pans and bake for 24-26 minutes.

Allow cakes to cool in their pans for 10-15 minutes before inverting onto a cooling rack to cool completely.

Set aside about ½ pound of strawberries for decorating the top of your cake and slice in half lengthwise.

Chop remaining strawberries into small pieces and toss with sugar. Set aside.

In a small dish, whisk together gelatin and cold water until absorbed. Set aside.

In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat until thickened, stopping before reaching soft peaks.

Microwave the gelatin until liquified and whisk until smooth. Drizzle into cream mixture and beat until stiff peaks form.

Once cakes are cooled, level them if necessary. Transfer frosting to a piping bag.

Place one cake layer on a plate, spread a thin layer of frosting, and layer half of the chopped strawberries. Top with the next layer of cake and repeat.

Top with the last layer of cake and spread an even layer of frosting on top and around the sides.

Use remaining frosting to pipe swirls around the top edge and arrange reserved strawberries on top.

Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.