Grease three 9-inch cake pans and line with parchment. Preheat the oven to 350°F.

In your Kitchen-Aid Mixer (or in a large bowl using an electric mixer) cream together the butter, oil and sugar until creamy and smooth.

Add eggs, one at a time, beating well after each addition. Then add your vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Using a spatula by hand, alternate adding your flour blend and buttermilk to the butter and sugar mixture. Start with the flour mixture and gently fold the ingredients back and forth.  The batter should be smooth and completely combined, but avoid over-mixing.

Add in 1 packet of strawberry jello.

Once your jello is combined pour 1/3 of your cake batter into the first cake pan.

Add a few drops of red food coloring to the remaining batter until you reach a darker shade of pink. Then pour in 1/3 of the cake batter.

Add a few more drops of food coloring to the last 1/3 of your cake batter, blend completely, and pour into pan.

Bake cake at 350°F for around 22 minutes. Remove from the oven when a toothpick comes out almost clean and the cakes are golden brown.

Let the cake layers cool for at least ten minutes in pan. After that you can add them to a cooling rack to speed up the cooling time.

If you want to speed up the cooling again, once your cake layers are cool, add them to freezer for one hour. This will make frosting the cake easier.

Once your cake layers are cool, pour heavy cream into mixing bowl.

Turn on low and sprinkle in the gelatin. Mix on medium for around 1 minute, then add in the vanilla and powdered sugar. Beat on high until the whipped cream is firm. The gelatin will allow it to hold its shape for several days.

Serve with fresh strawberries, chocolate chips, or edible flowers.

Store in the fridge for up to 3 days.