Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

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

In another bowl, cream together the softened butter and sugar until light and fluffy.

Add in the eggs one at a time, mixing well between each addition.

Toss in the vanilla extract and strawberry puree.

Gradually add the flour mixture, alternating with the milk.

Divide the batter into three bowls.

Leave one bowl as-is, then add a few drops of food coloring to the second bowl for a slightly darker pink, and even more for the third bowl to create a deep strawberry shade.

Pour each layer into its own prepared pan.

Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Let them cool in the pans for 10 minutes before transferring to wire racks.

Beat the softened butter until creamy, then gradually add powdered sugar.

Once it’s combined, fold in the strawberry puree, vanilla, and salt.

Add food coloring in the same way for the ombre look.

Start with the darkest layer at the bottom, spreading a generous amount of buttercream in between.

Stack the medium pink layer next, frost, and top it with your lightest layer.

Frost the entire cake to achieve a polished look.

Slice it up, grab some forks, and prepare for compliments!

Make sure to save a piece for yourself!