OPTIONAL BUT FOR BEST RESULTS: If making a strawberry reduction: Puree about 2 cups fresh strawberries in a food processor. Pour the mixture into a medium saucepan and heat on medium for about 8 minutes. Remove from heat and allow to cool.

Preheat the oven to 350 degrees F. Prepare your baking pans.

In a medium bowl, whisk together the dry ingredients.

Mix the wet ingredients in a separate bowl, then combine with dry ingredients. Fold in diced strawberries.

Transfer batter to pans and bake for 19-25 minutes. Cool in the pans for 30 minutes.

Make the frosting by beating together butter with powdered sweetener and vanilla until smooth. Chill before use.

Once cooled, frost the cake and top with sliced strawberries if desired.