Heat the oven to 350°. Line four 4-inch baking pans with parchment paper and then spray with nonstick baking spray. In the bowl of a stand mixer fitted with the paddle, cream the butter with both of the sugars on medium-high speed for 3 minutes until light and fluffy. Scrape down the sides of the bowl, add the eggs, one at a time, beating on medium-high for 1 minute after each addition. After adding the last egg beat on high for 4 more minutes. Scrape sides of the bowl. Reduce the mixer speed to low, and slowly drizzle in the buttermilk, oil, and vanilla. It should take approximately 3 minutes to add the liquids. Increase the mixer speed to medium-high, and beat until the batter doubles in volume and turns white, 3 more minutes.

Reduce the mixer speed to low, add the flour, baking powder, and salt, and mix until just combined, about 30-45 seconds. Divide the batter into the prepared pans and bake until a toothpick inserted in the middle of the cake comes out clean, about 20-25 minutes. Let cool and transfer to a freezer.

Wash and remove stem from strawberries. In a blender, puree the strawberries until smooth and strain into a small saucepan. Add sugar and lemon juice, stir to combine. Bring to a boil over high heat, and then reduce the heat to

medium-low, and cook the jam, stirring until thickened and glossy, approximately 10 minutes. Remove the jam from the heat and let cool completely.

Place butter in a mixer fitted with the paddle attachment and beat on high until light and fluffy, about 1 minute. Add powdered sugar in two additions and beat until fully incorporated. Add 3 Tbs of strawberry jam and keep mixing until well combined.

Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Stir diced strawberries into the cream, reserve.

Slice each cooled cake in two using a serrated knife or cake leveler. In a cake circle or a cake stand place a dollop of strawberry frosting to serve as glue and place the first cake in the center, caramelized side down.

Pipe a double border of strawberry buttercream just inside the outline of the layer. This will create a dam that will prevent the filling from bulging out.

Using a small spoon, pour ½ cup (approximately 2 ice cream scoops) of strawberries and cream filling and spread evenly with the angled spatula.

Place the other half of the cake on top, fliping it making sure the top is upside down facing the filling. Smooth the side of the cake with the

spatula making sure the filling is secured inside.

Repeat with the other three cakes and refrigerate until buttercream has hardened, about 10-15 minutes.

Ice with remaining strawberry buttercream.

Add a drop of green food coloring to the 2 tablespoons of frosting. This is going to be our strawberry tops. Mix it together until smooth. Transfer it to a piping bag fitted with a #1 round piping tip.

Transfer 4 Tbs of strawberry buttercream to a piping bag fitted with a #1 piping tip.

To add the strawberries, pipe hearts on the top of the cake using the red buttercream piping bag.

Pipe tiny pink dots on the surface of the hearts to make the strawberry seeds.

Sprinkle white sprinkles on the cake avoiding to cover the strawberries.

Transfer from the cake board to a 6x6 cut parchment paper by carefully lifting it using an angled spatula. Lift the cake by holding opposite sides of the parchment paper and place inside a lunchbox cake box.

Enjoy!