Wash and hull fresh strawberries, then blend them until smooth for puree. If you prefer a thicker puree, simmer it on the stove until reduced by a quarter, then cool it completely. Ensure you have 1 cup for the cake and ¼ cup for the frosting.

Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them or lining them with parchment paper.

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

Add softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat on low speed until just combined, then increase to medium for 2 minutes, scraping the bowl sides as needed.

Gently fold in 1 cup of strawberry puree and, if desired, a few drops of pink food coloring. Mix until just combined, being careful not to overmix the batter.

Divide the batter evenly between the prepared pans and bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.

Allow the cake layers to cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely, which is essential before frosting.

While the cakes cool, prepare the buttercream by beating softened butter with an electric mixer until light and fluffy for 2-3 minutes.

Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until fully incorporated into the butter.

Stir in the ¼ cup strawberry puree, vanilla extract, and salt. Add heavy cream one tablespoon at a time until desired spreadable consistency, then beat on high for another minute until extra fluffy.

Once the cake layers are completely cool, place one layer on your serving plate and spread an even layer of frosting. Top with the second cake layer and cover the entire cake with the remaining frosting, smoothing the sides and top.

For an extra touch, garnish with fresh strawberry slices before serving.