Servings: three-layer 8-inch round cake

115 g. (½ cup) unsalted butter, room temperature 115 g. (½ cup) unsalted butter, room temperature
55 g. (¼ cup) canola oil 55 g. (¼ cup) canola oil
300 g. (1½ cups) white sugar 300 g. (1½ cups) white sugar
3 large eggs 3 large eggs
 
280 g. (2 cups) cake flour 280 g. (2 cups) cake flour
1 box (2.82 oz./ 80 g.) jello powder, divided 1 box (2.82 oz./ 80 g.) jello powder, divided
1 ½ teaspoons kosher salt 1 ½ teaspoons kosher salt
½ teaspoon baking soda ½ teaspoon baking soda
½ teaspoon baking powder ½ teaspoon baking powder
 
200 g. (¾ cup) buttermilk, room temperature 200 g. (¾ cup) buttermilk, room temperature
1 teaspoon pure vanilla 1 teaspoon pure vanilla
 
Crumb Coating: subheading: Crumb Coating:
20 white Oreo cookies (8.7 oz. / 246 g.) 20 white Oreo cookies (8.7 oz. / 246 g.)
1 tablespoon reserved strawberry jello powder (0.5 oz./ 13g.) 1 tablespoon reserved strawberry jello powder (0.5 oz./ 13g.)
2 tablespoons butter (1 oz./ 28 g.) 2 tablespoons butter (1 oz./ 28 g.)
1 tablespoon water 1 tablespoon water
 
Whipped Cream: subheading: Whipped Cream:
2 cups heavy cream 2 cups heavy cream
¼ cup sugar ¼ cup sugar
½ teaspoon pure vanilla extract ½ teaspoon pure vanilla extract
 
For Decorating: subheading: For Decorating:
1 lb. strawberries, divided 1 lb. strawberries, divided
2 tablespoons sugar 2 tablespoons sugar

Preheat oven to 325°F. Grease and flour pans; set aside.
In a mixing bowl, beat butter. Slowly add in oil and sugar until pale, light and fluffy, about 4 to 5 minutes. Beat in eggs one at a time.
In another bowl, combine the cake flour, jello powder minus 1 tablespoon (reserve for crumb coating), salt, baking soda and baking powder; sift. Combine the buttermilk and vanilla. Fold the flour into the butter mixture, alternating with buttermilk, in 5 additions (3 flour: 2 buttermilk). Pour into prepared pans.
Bake at 325°F for about 30 minutes or until center is cooked through. Remove from cake pans and let cool completely.
Crumb Coating: subheading: Crumb Coating:
In a food process, combine the cookies, 1 tablespoon jello powder, 2 tablespoons butter and water; pulse until crumbly. Set aside.
Whipped Cream: subheading: Whipped Cream:
Combine the heavy cream, sugar and vanilla in a medium bowl. Beat to stiff peaks; set aside
Prepare the Strawberries: subheading: Prepare the Strawberries:
Set aside 6 to 8 strawberries that are similar in size. Hull the remaining strawberries and dice. Combine the diced strawberries with the 2 tablespoons sugar and let sit for a few minutes, or refrigerate until needed.
Assemble: subheading: Assemble:
If cakes are not flat, level cakes with a sharp serrated knife. Place one cake onto a cake board, pipe whipped cream around the top border, spoon strawberries into the center and top with additional whipped cream. Add another layer of cake and repeat one more time. After the last layer is added, cover entire cake with whipped cream.
Press crumb coating onto side and top of cake. Decorate with additional whipped cream and remaining strawberries.

Original recipe used 170g butter, but I prefer a mix of oil and butter.  Original recipe used 170g butter, but I prefer a mix of oil and butter.
Love!!! Exactly what I wanted.  Love!!! Exactly what I wanted.
Crumb coating gets softer the longer it sits.  Crumb coating gets softer the longer it sits.