Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment paper).

1. Make the strawberry puree: In a blender or food processor, blend fresh strawberries until smooth. Set aside.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Add the strawberry puree: Gently fold in the strawberry puree, ensuring the batter is evenly mixed.
7. Bake the cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. Make the frosting: In a medium bowl, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar, one cup at a time, until desired consistency. Stir in strawberry puree, vanilla extract, and a pinch of salt. Beat until smooth.
9. Frost the cake: Once cooled, spread a layer of frosting on top of the first cake layer. Place the second layer on top and frost the top and sides with the remaining frosting.
10. Decorate: Garnish with fresh strawberry slices or crumbled cake for decoration.