Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans or line with parchment paper.

1. Puree strawberries in a blender or food processor and set aside 1/2 cup for the batter.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla.
4. Mix in the strawberry puree and buttermilk until smooth. Add food coloring if using.
5. Gradually add dry ingredients to wet, mixing just until combined.
6. Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
8. Make the Frosting: Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until combined and fluffy.
9. Chill frosting 20–30 minutes if needed before assembling.
10. Assemble: Spread frosting between layers and over the top and sides of the cooled cake. Garnish with fresh strawberries if desired.