Strawberry Lemon Layer Cake with Cream Cheese Frosting

1. Preheat oven to 325°F (160°C). Prepare two 6 or 8-inch cake pans by greasing with oil and lining the bottoms with parchment paper.
2. In a large bowl, whisk together the eggs, plain Greek yogurt, buttermilk, 1/3 cup oil, and 1 tablespoon vanilla extract until well combined.
3. Gradually whisk in the cake mix to the wet ingredients until just combined, being careful not to overmix.
4. Add the freeze-dried strawberries to a blender or food processor and blend on high until they become a nice powder. If desired, leave some bigger chunks.
5. Fold the freeze-dried strawberry powder into the cake mixture using a spatula until fully incorporated.
6. Divide the batter evenly between the prepared cake pans, filling each about halfway full.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with soft crumbs.
8. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely before frosting.

For the Cream Cheese Frosting:

1. In a mixing bowl, cream together the softened cream cheese and room temperature butter until smooth.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. On the last cup of powdered sugar, add the pinch of salt and 1 teaspoon vanilla extract. Mix until the frosting is well combined and smooth.

Assembly:

Layer the cooled cake rounds with cream cheese frosting and lemon curd. Top with fresh strawberries (optional) and enjoy as a traditional cake or in individual cups.