1. Preheat oven to 350°F, position oven rack in the center and grease and flour three 8-inch round cake pans or the baking pan of your choice. Set aside.

BATTER & FILLING

1. Hull and dice 1 pound of strawberries (yields 2 cups) and divide in half. In a small bowl, combine 1 cup of diced strawberries with 1 teaspoon of granulated sugar and 1 teaspoon of vanilla bean paste/extract. Set aside to macerate. Set aside the second cup to be folded into the batter.

2. In a large mixing bowl, combine white cake mix, strawberry gelatine, eggs, oil and milk with a handheld electric mixer or whisk until completely mixed and you don't see any white cake mix.

3. Fold in the diced strawberries and strawberry emulsion.

   Note: If you don't have strawberry emulsion, just omit it. If added, it enhances the strawberry flavor.

4. Divide the batter evenly between the three prepared cake pans. Bake for 25-28 minutes and test for doneness by inserting a toothpick in the center. If it comes out clean, your cake is done.

5. Allow to cool in the cake pans for 10 minutes before inverting onto a cooling rack and completely cooling to room temperature.

FROSTING

1. While the cake layers cool, cream 2 sticks of unsalted butter with an electric mixer until light and fluffy, about 5 minutes.

2. In a food processor, blitz 1 cup of freeze dried strawberries until powder and sift to remove any larger pieces. Set aside. Sift the powdered sugar and set aside in a separate bowl.

3. Add the powdered strawberries to the creamed butter and one cup at a time of powdered sugar. Beat until blended and scrape the sides of the bowl after each cup of sugar.

   Note: Taste frosting. If too sweet, add a pinch of kosher salt.

4. Add 2 teaspoons of vanilla bean paste or extract and ¼ cup of strawberry preserves. Beat on low speed to combine, then beat on medium until light and fluffy, about 3 minutes.

5. Set frosting aside and cover with plastic wrap to prevent drying out until ready to use.

ASSEMBLY

1. Once the cakes have cooled completely, use a serrated bread knife to level each cake layer by removing the dome top.

2. Place the first layer on a cake plate with the trimmed side up. Fill a piping bag with frosting and pipe a border around the edge of the cake. Pipe a few thinner rings of frosting on top and spread evenly using an offset spatula.

   Tip: If you don't have a piping bag, use a large gallon size plastic bag and snip the tip. Twist and secure the top as you apply pressure and frost the cake.

3. Use a slotted spoon to remove half of the macerated strawberries and allow the juices to drain back into the bowl. Evenly sprinkle the diced strawberries over the frosting and place the second cake layer on top.

   Note: Reserve the strawberry juices and serve on the side with the cake.

4. Repeat steps with the second layer -- pipe border, pipe frosting in the center and spread evenly, drain remaining fruit and sprinkle on top. Place third cake layer trim side down on top.

5. Pipe rings of frosting around the sides and top of the cake. Use the offset spatula to spread the frosting in one direction as you rotate the cake plate in the opposite direction. Once the cake is covered and smooth, you can add a piping tip to the piping bag to decorate the cake. Garnish with fresh whole strawberries.