Preheat your oven to 350 °F.
Grease 3 (9-inch) round cake pans with cooking spray andthen dust each with flour lightly.
Line bottom of each cake pan with baking paper and then spray it with cooking spray.
For cake: in a medium bowl, sift together the cake flour, baking powder, bakingsoda and salt.
In a large bowl, add the sugar and butter and with a hand-held electric mixer,beat on medium speed until fluffy.
Add in jam and strawberry extract and beat until well combined.
Add eggs, one at a time and beat well after each addition.
Slowly add the flour mixture, alternating with buttermilk and beat until just combined.
Add in food coloring and mix until well combined.
Divide the mixture into the prepared cake pans evenly.
Bake for about 25 minutes.
Remove the cake pans from oven and place onto the wire racks to cool for about 10minutes.
Then invert the cakes onto the racks to cool completely.
For frosting: in a large bowl, add cream cheeseand butter and with a hand-held electric mixer, beat on medium speed until creamy.
Slowly add the confectioners’ sugar, beating welluntil smooth.
Add in strawberries and extractand beat untilwell combined.
Arrange1 cake onto a serving plate.
Spreada thin layer of frosting over the cake in an even layer.
Now,arrange the second cake on top of frosting.
Spread frosting on top of second cake in an even layer.
Place the third cake on top of frosting.
Spread the frosting on top and sides of cake evenly.
Garnish the cake with strawberries and serve.