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.