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

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

In a large bowl or stand mixer, cream together the softened butter and sugar until light and fluffy.

Gradually add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and strawberry puree.

Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with the flour mixture. Add food coloring to achieve desired hue.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar.

Pour in the strawberry puree, heavy cream, and vanilla, and whip until you obtain a luscious frosting.

Once the cakes are completely cool, layer and frost them with the prepared frosting and top with fresh strawberries.