Set your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or oil. Line the bottoms with parchment paper and lightly dust the sides with flour.

In a large mixing bowl, beat ¾ cup of softened butter together with 1½ cups of sugar using a hand or electric mixer. Mix until the mixture is pale and fluffy, about 3–4 minutes.

Add the eggs one at a time, mixing well after each addition. Then stir in 1 tablespoon of vegetable oil and 2 teaspoons of vanilla extract.

In another bowl, whisk together 2½ cups of all-purpose flour, 2½ teaspoons of baking powder, and ¼ teaspoon of salt.

Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of milk. Start and finish with the flour mixture. Stir just until combined avoid over mixing.

Evenly divide the batter between the prepared pans. Smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

In a small saucepan, mix ¼ cup sugar, 6 ounces of chopped strawberries, 1½ tablespoons cornstarch, ½ tablespoon lemon juice, and ¼ cup plus 2 tablespoons of water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Let it cool completely.

Beat 1 cup softened butter in a large bowl until creamy. Gradually mix in 4 cups powdered sugar, 2 teaspoons vanilla extract, and 2–4 tablespoons milk or cream. Beat until smooth and spreadable.

Place one cake layer on a serving plate. Spread the cooled strawberry filling evenly over the top. Add the second layer on top. Frost the sides and top with the vanilla buttercream. Smooth with a spatula or make decorative swirls.

Refrigerate for at least 30 minutes to allow the frosting to set. Slice and serve. Keep any leftovers in an airtight container in the fridge for up to 4 days.