Preheat your oven to 350 degrees F. Spray three 8-inch round cake pan with cooking spray. Line the bottoms with parchment. Spray again. Set aside.

In a medium sized mixing bowl, whisk together the flour, baking powder, salt and freeze dried strawberries. Set aside.

In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes. Add the oil and beat for another 2 minutes, until light and fluffy.

Add the eggs and egg whites, one at a time, and mix well after each addition. Add the vanilla.

With the mixer on low, alternatively add the flour mixture with the strawberry puree, starting and finishing with the flour mixture. Mix until just incorporated.

Evenly divide the batter between the three pans, about 16 ounces in each.

Bake the cake layers for about 20-22 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.

In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup heavy cream to a simmer and then stir in the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 5-7 minutes.

In a chilled stainless steel bowl with a chilled whisk attachment, beat the remaining whipping cream, icing sugar, and vanilla until it thickens and soft peaks begin to form, about 1 to 2 minutes. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form.

Keep covered and chilled until ready to use.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.

With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.

With mixer on medium speed, add whipping cream, and vanilla.

Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.