Preheat your oven to 350°F (175°C) and grease and line two 9-inch round cake pans with parchment paper.

In a medium bowl, whisk together the cake flour, baking powder, and salt.

In a large mixing bowl, beat the softened butter and granulated sugar together on high speed until light and fluffy, about 3 minutes.

Add eggs one by one, beating well after each addition, and stir in the vanilla extract.

In a small bowl, combine milk and sour cream.

Gradually mix the dry ingredients into the butter mixture, alternating with the milk mixture.

Fold in the strawberry puree and finely chopped fresh strawberries.

Pour the batter into the prepared cake pans and bake for about 25-30 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.

For the frosting, beat the softened butter until smooth and creamy, then gradually add powdered sugar, mixing well after each addition.

Incorporate the strawberry puree and vanilla extract, adding heavy cream as needed for consistency.

Place one cake layer on a serving plate, spread frosting on top, add the second layer, and frost the entire cake.

Top with fresh strawberries.