Set eggs out to room temperature if you have the time. This is always a good idea for baking.

Preheat the oven to 350°F and grease cake pans. I simply rub avocado oil around the pans using a paper towel or basting brush.

Cut parchment circles. Draw an outline of the bottom of the pan onto parchment paper using a pencil. Cut this out and use it as a template for cutting 3 parchment circles for the bottoms of the pans. This helps remove the cakes when they are finished. You can also buy parchment circles.

Crack eggs into a medium sized bowl and lightly whisk.

Add sugar, oil, and vanilla and whisk together.

Add flour, baking powder, and baking soda to the bowl and combine well. *See notes.

Dry the layers on a drying rack once they are finished.

Cool the Cake: Make sure your cake layers are completely cooled before you begin icing. If the layers are still warm, the whipped cream may melt and result in a messy application. I usually freeze my cake layers for a couple of reasons. I like to prepare beforehand but it also helps with icing the cake. Freezing the layers helps keep crumbs in their place and not in your icing.

Slice Strawberries: Wash at least 10-15 strawberries, then slice them into thin, uniform slices. These strawberry slices will be used as the shining garnish on top of the cake, adding both the classic strawberry cake flavor and a beautiful visual appeal.

Begin icing: Simply take a butter knife or icing spatula and begin icing the first layer. For a gluten free strawberry cake that is more inline with a shortcake, keep the icing on top of the layers, not on the sides. Once the bottom layer has the amount of icing you prefer, add a layer of strawberries all around. Put the next cake layer on top of the icing and follow the same process for that layer. Try not to add too much icing or when you put the layer on it could smoosh off all over the sides of the cake and look like a mess. Continue this process until you have three layers.

Place Whole Strawberries: Select a few whole strawberries that are particularly vibrant and ripe. These will serve as the centerpiece of your cake decoration. Arrange them in a circular pattern in the center of the cake, pressing them slightly into the frosting to secure them in place.

Create a Strawberry Framework: Use the whole strawberries as a framework for arranging the sliced strawberries around the circumference of the cake. Place the sliced strawberries in a circular pattern, overlapping them slightly as you work your way around the cake. This creates a beautiful border of sliced strawberries that accentuates the whole strawberries in the center.

Fill in the Gaps: Continue layering the sliced strawberries around the cake until you've filled in any gaps and created a full, luscious border of strawberries. Be sure to pack them tightly to ensure a visually appealing finish.