Preheat oven to 350F. Line the bottom of 3 8-inch cake pans with parchment paper and spray the pans with nonstick cooking spray.

In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the sugar, oil, butter, sour cream, buttermilk, eggs and vanilla. Mix until combined.

Sift the remaining ingredients (flour, baking powder, baking soda and salt) into the bowl. Mix JUST until combined.

Evenly divide the batter among the 3 cake pans.

P id=”instruction-step-8″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>1. If your cakes baked unevenly, you may need to use a serrated knife to cut the top dome of the cake off and make the cake as flat as you can. If the cakes did not dome much, you can flip the cake upside down when assembling. This will give you a flat surface to work on.

P id=”instruction-step-9″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>2. Place one of the cake layers on an 8-inch cardboard circle, or serving plate. Spread a layer of whipped cream cheese, then a layer of the strawberry jam on the cake. Place a border of sliced strawberries around the outside rim of the cake. Place a second layer of cake on top. Repeat the whipped cream cheese frosting, strawberry jam and sliced strawberry border. Place the last layer of cake on top and repeat the cream cheese frosting and strawberry jam. To decorate the top, use halved strawberries around the border. Slice and enjoy!