Prepare Strawberry Puree: Cook fresh strawberries in a saucepan over medium heat until broken down, about 10-15 minutes. Cool completely.

Preheat oven to 350°F (176°C) and grease four 8-inch round cake pans with butter and dust with flour.

Mix Dry Ingredients: In a bowl, whisk all-purpose flour, baking powder, and salt until combined. Set aside.

Combine Wet Ingredients: Cream unsalted butter and granulated sugar until fluffy. Add vegetable oil, eggs, and vanilla extract, mixing until just combined.

Create the Batter: Gradually mix dry ingredients with wet ingredients, alternating with milk, being careful not to overmix.

Divide and Flavor the Batter: Separate batter into two bowls. Add strawberry puree, strawberry extract, and red food coloring to one, and milk to the other.

Bake the Cakes: Pour batters into prepared pans and bake for 22-25 minutes or until a toothpick comes out clean.

Make the Crunchies: Mix freeze-dried strawberry powder with flour and bake in a 350°F oven for about 5 minutes until lightly golden.

Prepare the Buttercream Frosting: Beat unsalted butter until smooth, gradually adding powdered sugar and milk for desired consistency.

Assemble the Cake: Layer cakes alternately with frosting, frosting the outside with vanilla buttercream.

Decorate with Crunchies and Strawberries: Press crunchy strawberry bits onto the sides and top with frosting swirls and fresh strawberries.