1. Preheat oven to 350 F. Grease two 9? round pans.
2. Place butter in bowl of mixer and beat until creamy. Add sugars and beat until fluffy. Add eggs, one at a time, and beat until completely mixed.
3. Beat in cake mix and buttermilk. Use a spatula to scrape down bowls sides and beat again. Pour mixture into pans and bake for 25 minutes, or until toothpick comes out clean.
4. Keep cakes in pans for about five minutes before popping them out to cool on wire racks. Frost with your choice of gluten-free milk or dark chocolate flavor once completely cool.

To make Sarah’s famous raw strawberry compote:

1. Quick soak and drain one quart of strawberries. Cut and set aside in a large bowl. Add 1 cup of brown sugar and mix to coat pieces well. The sugar will break down the berries and the more time, the better! I usually make my raw compote the night before and drain the juice before adding it to the cake layers.