Preheat the oven to 350°F. Spray two 8-inch cake pans with non-stick spray and line the bottom of the pans with parchment paper.

In a large mixing bowl, using a handheld mixer or a stand mixer, beat the butter until light in color, then add sugar and oil and mix until light and fluffy.

Add the Strawberry Jam to the buttermilk and mix until combined, set to the side.

Add eggs one at a time, beating well after each egg. Scrape down the sides of the bowl.

Then add the strawberry and vanilla extract.

Mix until combined, then add the flour and the buttermilk mixture alternately.

Divide the batter equally by either weighing the batter or by eye and spread evenly with a small spatula.

Drop the pans on the counter a few times to remove any air bubble.

Bake for 20-25 minutes or until a toothpick comes out clean.

Cool cakes completely before decorating.