• Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.

Banana Cake

• In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed.
• Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Then mix in the bananas, yogurt, and vanilla extract.
• Now, reduce the mixer speed to low and alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined. Remove the bowl from the stand mixer and fold in any loose ingredients with a silicone spatula.
• Divide the batter amongst the three prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.

Strawberry Jam

• Slice the tops off of the strawberries and puree them in a food processor or blender for 5 seconds. Place them in a medium-sized saucepan and mix in the sugar and lemon juice.
• Cook over medium heat until thickened (about 15-20 minutes). Be sure to stir occasionally.
• Once thickened, transfer the strawberry jam to a heat-safe bowl and place it into the refrigerator to completely cool.

Strawberry Frosting

• In the bowl of an electric stand mixer using the paddle attachent, beat the butter on high speed until light and creamy (1-2 minutes). Add the powdered sugar, 3 tablespoons of the strawberry jam, and vanilla extract and mix on low speed until combined.
• Increase the speed to high and beat the frosting until smooth and creamy (1-2 minutes). If you want more strawberry flavor, add one more tablespoon of the puree and beat until combined.

Assemble

• Place one cake layer on a cake stand or plate and pipe a border of frosting around the edge of the cake. Then spread 3-4 tablespoons of the strawberry jam in the center of the cake using an offset spatula.
• Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
• Remove the cake from the refrigerator and finish frosting. Cover the sides and top of the cake again until frosted to your desire (use a cake scraper for a smooth finish). Place the cake in the freezer for 10 more minutes.
• I decorated the top by using the Wilton 6B to pipe a border and then added sliced strawberries.
• Refrigerate the cake for at least 15 minutes before serving so it's easier to cut. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.