1. Begin by making your strawberry puree. If using fresh strawberries, wash and hull them, then blend until smooth. If using frozen strawberries, thaw, drain excess water, and blend. Set aside the puree.
2. Sift together all-purpose flour, baking powder, and salt in a large bowl. This ensures a lump-free, fine texture. Set the dry ingredients aside.
3. Cream softened unsalted butter and granulated sugar with an electric mixer until light and fluffy. Gradually add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
4. Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Gently fold in the strawberry puree to achieve a smooth batter with a pink hue.
5. Preheat the oven to 350°F. Grease and line your cake pans with parchment paper. Divide the batter evenly between the pans, smooth the tops, and bake for 25-30 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the cream cheese frosting by beating softened cream cheese and softened butter until smooth. Gradually add powdered sugar, mixing until incorporated. Add vanilla extract and a small amount of strawberry puree for flavor and color. If needed, adjust the consistency with a splash of milk.
7. Assemble the cake by placing one cooled cake layer on a serving plate. Spread an even layer of frosting on top. Place the second cake layer on top and spread frosting on the top and sides of the cake. Smooth the frosting with a spatula.
8. Decorate the cake with fresh strawberries or any additional toppings like chocolate drizzle or edible flowers for an elegant finish.
9. Slice, serve, and enjoy your Strawberry Cake with Cream Cheese Frosting.