Preheat your oven to 325°F (165°C) and grease and flour three 8-inch cake pans, lining with parchment paper.

In a medium bowl, whisk together 2 cups of cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.

In a separate bowl, mix together 1 cup of vegetable oil, 1 cup of strawberry puree, and 1 teaspoon of strawberry extract until smooth.

In a mixer bowl, beat together ½ cup of softened unsalted butter and 8 oz of softened cream cheese for 2-3 minutes until creamy. Gradually add 1 ½ cups of granulated sugar until light and fluffy.

Add 4 large eggs one at a time, mixing just until each yolk disappears. Optionally mix in pink coloring gel.

With the mixer on low, alternately add the dry mixture and the wet mixture to the creamed mixture, starting and ending with dry ingredients.

Divide the batter into the prepared pans and bake for 28-30 minutes until a toothpick comes out clean. Cool in pans for 5-10 minutes before transferring to a wire rack.

In a saucepan, combine 1 cup of water and 1 cup of sugar; bring to a boil. Stir in ½ cup of lemon juice and zest after cooling slightly.

Beat another ½ cup of softened unsalted butter, gradually adding remaining 8 oz cream cheese and 3 cups confectioners' sugar until creamy. Stir in lemon juice and zest.

Assemble cake by brushing each layer with lemon syrup, frosting in between, and adding sliced strawberries.

Apply a thin crumb coat of frosting over the entire cake and chill in the refrigerator for 10-15 minutes.

Frost the cake with remaining frosting and decorate with fresh strawberries and lemon wedges.