Blend fresh strawberries until smooth and measure the puree needed for the recipe.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

Beat the softened butter and granulated sugar until pale, fluffy, and airy.

Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract until fully incorporated.

Add the dry ingredients in three additions, alternating with the milk and strawberry puree.

Stir gently until a smooth pink batter forms without overmixing.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake until the layers are lightly golden and a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for several minutes before transferring to a wire rack.

Beat the cream cheese and butter until silky and lump-free.

Gradually add the powdered sugar and continue mixing until fluffy.

Blend in the strawberry puree until the frosting becomes smooth and spreadable.

Place one cake layer on a serving plate and spread an even layer of frosting on top.

Add the second cake layer and cover the top and sides with the remaining frosting.

Decorate with sliced fresh strawberries and chill briefly before serving.