• Place all of the ingredients for the strawberry puree into a small saucepan and bring to a boil for one minute and then remove from heat and add into a food processor and process until there are no large lumps. You can also use a potato smasher or a fork to smash the strawberries as small as possible.
• Prepare 3 6” cake pans with nonstick spray and preheat your oven to 325 degrees F.
• Combine all dry ingredients for the cake and go through thoroughly with a whisk, this will replace sifting and make sure there are no large lumps. Add in remaining wet ingredients including puree and mix until smooth.
• Distribute the batter evenly between he three cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Topping:

• You can use premade whipped topping and just spread on the cake, or you can use this homemade method.
• Pour the heavy whipping cream into the bowl of a stand mixer, or you can use a hand mixer.
• Whisk until the cream stiffens and makes stiff peaks.
• Add in powdered sugar slowly and make sure it is completely combined.
• Once the cakes are cool, even with a serrated knife or cake leveler.
• Lay one layer of cake on a cake board or plate and top with a generous amount of the whipped topping and on some fresh strawberries if you like.
• Add another later of cake and continue.
• Cover the outside of the cake in whipped topping and top with fresh strawberries and I also added some cookies and cream Lindor truffles! Yum!
• Enjoy!