Strawberry Vanilla Butter Cake

Strawberry Vanilla Butter Cake 1¼ cups sifted all purpose flour 1½ cups sifted cake flour ½ teaspoon baking soda 1½ tsp baking powder 1 teaspoon salt 1½ cups sugar ½ cup vegetable oil ½ cup butter at room temperature 2 tsp good quality vanilla extract 3 large eggs 1½ cups buttermilk For the Vanilla Buttercream Frosting 8 cups icing sugar (powdered sugar) 2 cups unsalted butter approximately 4 tbsp milk 2 cups diced strawberries Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside. In the bowl of an electric mixer beat together the vegetable oil, butter and vanilla. Beat well at high speed with whisk attachment until light and fluffy Beat the eggs in one at a time. Fold in the dry ingredients alternately with the buttermilk. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. To prepare the frosting Mix together the icing sugar and butter until it becomes sort of crumbly. Add a little of the milk. Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency. Remove about 1/4 of the frosting to a separate bowl and gently fold in the diced strawberries. Use this frosting to fill between the two layers of cake. Use the remaining icing to frost the top and sides of the cake. Garnish with additional strawberries if desired.