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. 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 the three cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
You can use pre-made 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 layer 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!