Pre-heat your oven to 350F (conventional / no fan) and line a 9x13" baking pan with parchment paper.

Add the oil, melted butter, sugar, eggs, and vanilla in a large bowl until the mixture is smooth (~2 minutes).

Blitz the strawberries in the food processor until they form a puree. Leave some texture if desired!

Add the strawberry puree and milk to the wet ingredients and whisk until combined.

Lastly, sift in the flour, cornstarch, baking powder, baking soda, and salt. Use a hand whisk to gently whisk until the ingredients are just combined and no lumps remain. Do not overmix.

If desired, add a couple drops of pink food color and gently fold in.

Pour the batter into the prepared pan and bake for ~25-30 minutes. Test with a toothpick inserted into the middle of the cake - it should have a few moist crumbs on it (no wet batter). Do not overbake!

Let the cake cool down at room temperature.

Add the room temperature cream cheese, strawberry jam, sugar, heavy cream, and salt to a bowl. Whisk on medium-low speed until the ingredients are combined and no lumps remain. You should have a silky smooth frosting. Do not overmix as that can cause the frosting to become runnier.

Feel free to add food color if you would like to!

Once the cake has cooled, carefully remove it from the pan (or keep it in if you want to serve in it). Slather on the cream cheese frosting, and decorate with lots of fresh, sliced strawberries.

Slice, serve, and enjoy!

This cake is best eaten at room temperature, but should be stored in the fridge.