To start, cream the butter, canola oil, and sugar together. Follow with the vanilla extract, strawberry extract, and eggs.
In a separate bowl, blend the flour, salt, baking powder, and baking soda.
Scoop half of the flour into the wet batter and mix with a hand mixer. Next, pour in the strawberry syrup and blend. Add the remaining flour followed by the milk. Beat until smooth but don’t over-mix.
Place liners into the wells of 2 12-cup muffin tins. Scoop the batter evenly and bake for 15-18 minutes at 350 degrees. Test with a toothpick before removing. Cool completely before frosting.