Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.

In a large bowl, cream together the softened butter and eggs until light and fluffy, then mix in the milk and vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and then gently fold in the diced strawberries.

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

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

In a large bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, mixing until well combined and smooth, then stir in the vanilla extract and strawberry puree until fully incorporated.

Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting over the top.

Carefully place the second cake layer on top and cover the entire cake with the remaining frosting, decorating with extra fresh strawberries if desired.