Preheat and Prepare: Heat your oven to 350°F (177°C). Line a 9-inch cake pan with parchment paper, then grease it lightly.

Make the Puree: Wash, hull, and blend fresh strawberries until smooth. You’ll need ¾ cup of puree for the recipe.

Mix Dry Ingredients: In a large mixing bowl, sift together oat flour, tapioca flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients: In another bowl, whisk eggs, coconut oil, strawberry puree, strawberry extract, vanilla extract, and optional pink gel food coloring.

Combine Wet and Dry: Slowly mix the wet ingredients into the dry, stirring just until combined. Avoid overmixing to keep the cake light and fluffy.

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake for 30–34 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Using a stand or handheld mixer, beat the cream cheese and Greek yogurt until smooth and fluffy.

Add the powdered sugar, lemon juice, strawberry extract, vanilla extract, and optional pink food coloring. Mix until well combined.

Cover the frosting and refrigerate it for at least 30 minutes before using.

Once the cake has cooled, spread the frosting evenly over the top and sides. Decorate with fresh strawberries, sprinkles, or edible