Preheat the oven to 350°F. Spray a 9X13 inch baking pan with baking nonstick spray. Line the bottom with parchment paper. Spray again.
In a mixing bowl, sift the flour. Add in the baking powder, baking soda, and salt. Using a food processor, blend the freeze-dried strawberries into a fine crumb and add to the dry ingredients. Set aside.
3 ¼ cups All-purpose flour, 2 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Salt, 2 oz Freeze-dried strawberries
Using a food processor, wash and quarter a 1 ½ lbs of strawberries. Pulse 3 times until it looks like a salsa. It has small and medium pieces of strawberries. Separate out 1 ⅓ cups and ¼ cups of the salsa.
1 ⅓ cups Strawberry salsa
Using a mixer, beat the butter, oil, and sugar. Beat on high speed for 3 minutes. Add the sour cream, vanilla, and 1 ⅓ cups strawberry salsa. Mix on medium until combined.
¾ cup Unsalted butter, ¼ cup Oil, 1 ¾ cups White granulated sugar, ¼ cup Sour cream, 2 teaspoon Pure vanilla extract, 1 ⅓ cups Strawberry salsa
Add the eggs in and mix on medium speed. Add the eggs one at a time. Scrape the bowl.
4 Large eggs
Add in ⅓rd of the dry ingredients and half of the buttermilk and mix on low. Add the rest of the buttermilk and another ⅓rd of the dry ingredients. Finish with the rest of the dry ingredients.
½ cup Buttermilk
Take off the mixer and use a rubber spatula to scrape the bowl. Pour the cake batter into the cake pan.
Bake for 45-55 minutes until a toothpick inserted comes out clean.
Let it sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool the cake completely before decorating.