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

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

In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until fully incorporated.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Fold in the strawberry puree gently.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a large bowl, whip the heavy cream until soft peaks form. Gradually add the confectioners' sugar and continue whipping until stiff peaks form. Fold in the strawberry puree until well mixed.

Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and repeat. Use the remaining frosting to cover the sides of the cake.

Allow the cake to sit at room temperature for about 30 minutes before serving to enhance flavors. Slice and enjoy.

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best taste.