For the cake:

1. In a mixing bowl, add the eggs and sugar.
2. Beat with a whisk.
3. Sift flour and and into the mixture.
4. Once incorporated, add in the oil, milk, and vanilla.
5. Mix well.
6. Pour into a greased half sheet tray.
7. Bake in a preheated oven at 350 degrees for 20-25 minutes.
8. Wait until cooled and cut with 3-inch round cookie cutter rings.

For the kiwi jam:

1. In a sauce pan, stir in all ingredients.
2. Cook over medium heat until bubbly and thick.
3. Let cool before using.

For the strawberry Swiss meringue buttercream:

1. Create a double boiler system. In a small saucepan add 2-inches of water and bring it to a simmer. Add a mixing bowl on top to gently heat the ingredients in the bowl.
2. In your boiler bowl, add egg whites, strawberry preserves, and sugar.
3. Place on boiler system and whisk until sugar is divided.
4. Remove the bowl from heat and add to your stand mixer.
5. Using a whip attachment, whip until a meringue forms.
6. While still whipping, add food coloring, vanilla, salt, and butter.
7. Mix on high. It will look separated but keep going!
8. Once it comes together, scrape the bowl.
9. Add a paddle attachment and mix until smooth.

To assemble:

1. Starting with the 3-inch round cakes, lay them out with one as a bottom and one as the top.
2. Add buttercream to a piping bag with a round/medium tip.
3. Pipe in a circle, leaving room in the center.
4. Add a tablespoon of jam in the center.
5. Add the top cake to sandwich together.
6. Repeat and enjoy!