• Preheat your oven to 325 degrees F. Spray three 6-inch cake pans with non-stick spray and set aside. 
• Into the bowl of an electric mixer with the paddle attachment, beat butter and oil together for 5 minutes until they are unified.
• Add sugar into the mixture and beat on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
• With the mixer on low speed add egg whites in one at a time followed by the vanilla. Beat on high until mixture is smooth and light in colour. 
• While your mixture is mixing, sift flour, baking powder, and salt into a medium bowl.
• Add in ½ cup of strawberry puree and mix until combined. You may also add a drop or two of pink food colouring if you wish.
• With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the butter milk and again mix until just combined. Repeat this process, beginning with the strawberry puree. Begin and end with the flour mixture. Do not over mix or your cake will become quite dense.
• Distribute cake batter evenly between three 6-inch cake pans. I like to use a kitchen scale to ensure batter is divided equally.
• Bake for 35-38 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest setting your timer to 30 minutes and watching carefully from there!
• Cool on cooling rack for 10 minutes before inverting and removing cakes from can pan to cool completely.

For the Strawberry Puree

• Chop fresh strawberries. Place in food processor and puree.
• Transfer puree to stove top and reduce over low- medium heat for about 15-20 minutes or until the mixture is thick and red in colour.
• You should end up with roughly ⅔ cup of reduced strawberry puree.