Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

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

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Once cooled, place one layer of cake on a serving plate and spread a layer of whipped cream (if using) and diced strawberries on top. Place the second layer on top and repeat with more whipped cream and strawberries.

Slice and serve, enjoying the fresh flavors of strawberry cake!