Preheat the oven to 350°F (175°C) and prepare two 9-inch round baking pans by greasing them and lining the bottom with parchment paper.

Combine the dry ingredients. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.

Cream the butter and sugar. In another bowl, use an electric mixer to cream together the unsalted butter, canola oil, and white granulated sugar until light and fluffy, about 4-5 minutes.

Mix in the wet ingredients. Add the sour cream, vanilla extract, and eggs to the creamed butter mixture, beating until fully incorporated and smooth.

Alternate the dry and wet mixes. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.

Fold in the strawberries. Gently fold in the quartered strawberries and the tablespoon of strawberry jam, ensuring they’re evenly distributed throughout the batter.

Bake the cakes. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks.

Prepare the frosting. In a bowl, beat together the cream cheese and unsalted butter until creamy. Gradually add the powdered sugar, mixing until smooth.

Incorporate additional flavors. Stir in the freeze-dried strawberries, vanilla extract, salt, strawberry jam, and heavy cream until smooth.

Frost the cake. Once the cakes are cooled, frost the top of one layer, place the second layer on top, and frost the sides.