1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
6. Gently fold in the diced strawberries, being careful not to overmix.
7. Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Frosting:

• 2 cups powdered sugar
• ½ cup unsalted butter, softened
• ¼ cup fresh strawberry puree
• 1 teaspoon vanilla extract

1. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
2. Add the strawberry puree and vanilla extract. Mix until well combined.

Assembly:

1. Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top.
2. Place the second cake layer on top and frost the entire cake, covering the sides and top.
3. Garnish with fresh strawberry slices, if desired.
4. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.