Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add eggs, one at a time, and stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined; be careful not to overmix to maintain that lovely lightness.

Gently fold in the strawberry puree until evenly distributed. If using, add a few drops of food coloring and stir until the desired shade is achieved.

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Once cooled, use a serrated knife to level the tops if necessary.

In a large bowl, cream together the softened cream cheese and butter until smooth and creamy.

Gradually add powdered sugar, one cup at a time, beating well after each addition, starting on low speed to prevent a powdered sugar cloud!

Stir in the strawberry puree and vanilla extract. If the frosting is too thick, add milk or cream, 1-2 tablespoons at a time. If it’s too thin, simply add more powdered sugar.

Taste and adjust sweetness as needed, and don’t forget a pinch of salt to elevate the flavor balance.

Place one cake layer on a serving plate or cake stand. Spread a generous layer of strawberry cream cheese frosting evenly over the first cake layer.

Carefully place the second cake layer on top.

Frost the entire cake with the remaining strawberry cream cheese frosting.

Decorate with fresh strawberry slices or whole strawberries for that visual impact.

Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.