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 large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the milk and stir until blended.

Sift together the flour and baking powder in a separate bowl, then gradually add to the wet ingredients. Fold in the strawberry puree and add pink food coloring to achieve your desired hue.

Pour the batter evenly into prepared cake pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.

Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until fluffy. Fold in the strawberry puree and add pink food coloring if desired.

Place one cake layer on a serving plate. Spread a generous layer of frosting on top, add the second layer, then cover the entire cake with frosting.

Heat the white chocolate chips and heavy cream in a microwave-safe bowl until melted (about one minute). Stir until smooth, let cool slightly, then drizzle over the top of your frosted cake.

Finish with fresh strawberries on top.