Step-by-Step Directions

• Preheat the oven to 350°F and prepare three 9-inch round cake pans by greasing and lining them with parchment paper.
• Dice fresh strawberries finely and set aside in a small bowl.
• Whisk together flour, baking powder, and salt in a medium bowl; set aside.
• Cream together room-temperature unsalted butter and granulated sugar until pale and fluffy.
• Incorporate eggs one at a time, then stir in vegetable oil, vanilla extract, strawberry extract, and pink food coloring.
• Combine the dry flour mixture and diced strawberries alternately with the wet ingredients.
• Pour the batter evenly into the prepared pans and bake for 25-30 minutes.
• Cool the layers in the pans for 10 minutes, then transfer to wire racks to cool completely.
• Prepare the ganache by heating cream until just about boiling, then pour it over finely chopped chocolate.
• Make the buttercream by beating room-temperature unsalted butter with sifted powdered sugar until fluffy. Mix in pureed strawberries and lemon zest.
• Assemble the cake: Spread buttercream between layers, drizzle with ganache, then frost the outside.
• Garnish by dipping fresh strawberries in melted chocolate and arranging them on top of the cake.
• Allow the cake to set at room temperature for 30 minutes before slicing and serving.