First, make strawberry puree that will be used for cake and frosting. To do this, you can thaw a bag of frozen strawberries, or use a quart of fresh strawberries with the tops removed. Place the thawed or fresh strawberries in a food processor and process until turned into puree, about 2 minutes.

Preheat oven to 350 degrees. Line 3, 8” round cake pans with parchment paper. Butter and flour sides of pans.

Use electric mixer fit with paddle attachment to beat butter and sugar until lightened and fluffy, about 3 minutes.

On low speed, beat in eggs, one a time, until well incorporated. Scrape down sides as needed. Then, mix in vanilla extract.

In a small bowl, stir together flour, cornstarch, salt, baking soda, and baking powder. In a second small bowl, stir together oil and 1/2 cup strawberry puree.

Alternate mixing flour mixture and oil mixture into butter. Do this in about 3 additions each, starting and ending with flour.

Stir in sour cream.

Divide batter evenly among the three prepared pans. Bake for 25-27 minutes, or until a toothpick inserted into middle of cake comes out with just a few crumbs.

Let cakes cool in pans for 5-10 minutes. Then transfer to a baking rack to finish cooling.

Use electric mixer to beat cream cheese and butter until smooth, about 3 minutes.

Beat in freeze dried strawberries and salt until well incorporated.

Mix in powdered sugar, about 1/2 cup at a time, scraping down sides as needed. Then, add strawberry puree, about 1/2 tablespoon at a time, until desire consistency and taste is reached.