Preheat your oven to 350°F (176°C). Grease and flour 2 x 8”(20cm) or 3 x 6” (15.25cm) round cake pans. Line the bottom interior of the pans with rounds of cut parchment paper. Set aside.

In a blender, puree the strawberries, sugar, buttermilk, vanilla extract and food coloring. Set aside.

In the bowl of an electric mixer, combine the flours, sugar, baking powder and salt. Stir briefly. Add the butter and mix until the mixture resembles dry crumbs. Add the eggs one at a time while the mixer is on slow speed.

Once the eggs are combined, pour in small amounts of the strawberry puree mixture until all is incorporated while the mixer is on slow speed. Remove the bowl from the mixer,  scraping and  folding the batter once or twice using a rubber spatula to ensure the ingredients are completely mixed.

Divide the cake batter evenly between the cake pans.*  Bake for 35-45 minutes. Remove from the oven and allow to cool completely before frosting.

While the cake cools, make the frosting. Add the butter, cream cheese, jam and salt to the bowl of an electric mixer. Whip on medium speed until well combined. Lower the speed to slow and add the powdered sugar until all is combined.

Frost the cakes and garnish with fresh strawberries as desired.