Prepare three 8 inch cake pans by placing parchment paper circles in the bottom of the pans and greasing the sides.
In a mixing bowl combine oil and sugar.
Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, milk, and vanilla extract, beat at medium speed for one minute.
Divide cake batter evenly between the three cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Remove cakes from oven and allow to cool completely
To make whipped cream, whip heavy whipping cream until it begins to thicken.
Add powdered sugar and vanilla extract and whip until stiff peaks form.
To stack the cake, first remove the domes from the cakes with a large serrated knife.
Place the first layer of cake on your cake plate. Top cake with a layer of whipped cream. You’ll use about 2 cups of whipped cream per layer.
Top the whipped cream with blueberries and sliced strawberries.
Repeat this step with the second layer of cake.
Top the cake with the last layer of cake, then spread with remaining whipped cream.
Slice remaining strawberries for use on the top of the cake to make the flower.
To make the flower, place slices of strawberries around the top edge of the cake, allowing the bottoms of the “petals” to touch. Make three rows of slices, overlapping them.
Fill in the center of the flower with blueberries.
Recipe by at https://laurasglutenfreekitchen.com/2020/03/gluten-free-berry-vanilla-layered-cake/