Every time I make a cake for my family, I end up either freezing it or giving it away, so I made this smaller version of Strawberry Cake with natural Strawberry filling

Cake Place strawberries on a sauce pan on medium heat, stirring constantly, until strawberries are reduced to 1/4 – 1/2 cup. Let cool completely. Beat eggs, oil, vanilla, buttermilk and strawberry reduction, until combined.

Add sugar, flour, baking powder, baking soda and salt, mixing on low speed. Add food coloring and mix. Divide the batter between pans. Bake 25-30 min or until a toothpick inserted in the middle comes out clean.

Strawberry filling Over a sauce pan heat strawberries, water and cornstarch and sugar. Bring to a boil stirring constantly, reduce heat and let filling thicken. Add lemon juice and stir until combined

Buttercream Frosting Beat butter until fluffy. Mix in vanilla and cream. Alternate the powdered sugar and cream mix. Add salt and beat until light and fluffy.

Place your first cake layer, add a buttercream "barrier" around the cake to contain the filling. Fill with strawberry filling and add the second layer, repeating until placing your last cake layer. Add a crumb coat and refrigerate for 10 minute