Make the 1 x batch strawberry compote according the recipe instructions. Reserve ½ cup (118 g) prepared compote for the cake batter, another ½ cup (118 g) for the frosting, and the remaining approximate heaping 1 Tbsp for layering the cake.

Preheat oven to 325 degrees. Line ¼ sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with cooking spray.

Heat the Salted Butter in the microwave in a microwave safe dish until just melted.

Make strawberry puree by heating the 3 oz (¾ cup) Frozen Strawberries until thawed in the microwave. Then puree the thawed strawberries in the food processor until it's a smooth puree.

Combine the Strawberry Puree with the remaining Wet Ingredients in a large bowl and whisk until smooth and well-blended.

Using a sifter or fine mesh strainer, sift the Dry Ingredients into a separate large bowl. Whisk until well blended.

Pour Wet Ingredients into Dry Ingredients and whisk until incorporated. Pour Melted Salted Butter over batter and whisk in until incorporated. Add ½ cup Prepared Strawberry Compote and whisk until batter looks uniform and shiny.

Pour batter into the prepared sheet pan and smooth out batter until even.

Allow pan to set for 5-10 minutes before putting it in the oven.

Bake in the middle or top rack of a preheated 325-degree oven for 16 minutes. Without opening the oven, turn the temperature down to 300 degrees and bake for another 8-10 minutes.

Allow cake to cool completely.

Using a stand mixer or handheld mixer, beat the cream cheese until broken up and softened. Add the room temperature salted butter and continue to beat until there are no lumps.

Slowly sprinkle in the powdered sugar mixture while the mixer is on low. Continue to blend on low until it is fully incorporated.

Add the pure vanilla, strawberry extract, and ½ reserved strawberry compote. Beat the buttercream on high for two-three minutes.

Layer the cake from frozen the day before you plan to serve it. Spread each cake layer with a thin layer of your remaining strawberry compote.

Fill your cake layers with around ¼ inch strawberry buttercream.

Spread a final layer of buttercream over your set-up crumbed cake, and decorate as desired.