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Preheat the oven to 350°F
Grease and parchment line 2-8" cake pans
First wash the strawberries warm water, then take out their stems
Place all of the cake ingredients including the strawberries into a food processor and processor until smooth batter (about 1 minute)
Pour batter evenly between the 2 greased and parchment lined 8" cake pans
Bake in a preheated oven at 350°F for 15 minutes then I like to turn the oven temperature down to 300°F for another 15-20 minutes or until a toothpick inserted into the center comes out clean and the cake is springy to the touch when I gently press the center
While the cake is baking prepare the strawberry compote by cooking the strawberries withe the optional cranberries and sugar in a small sauce pot over medium to high heat.
Bring to a boil then reduce the heat to low and simmer until the berries break down and the sauce starts to thicken (it will thicken more upon refrigeration) cooking for about 20 minutes total
*If you use frozen strawberries you will have to add about 2-3 Tablespoons of water to help them cook and avoid scorching
Next prepare the buttercream recipe as per the instructions on that recipe post and then add the freeze dried strawberry powder at the last stage of mixing
Assemble the cake as shown in the video