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

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

In a large mixing bowl, beat 1 cup softened butter and 1 ¾ cups granulated sugar on high speed until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.

In a small bowl, combine the ½ cup milk and ½ cup sour cream.

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture—begin and end with the dry ingredients. Mix just until combined; do not overmix.

Gently fold in the ½ cup strawberry puree and 1 cup finely chopped strawberries until evenly distributed.

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

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking if your oven runs hot.

Let cakes cool in the pans for 10 minutes, then invert onto a wire rack and cool completely before frosting.

Beat 1 cup softened butter on high speed until smooth and creamy, about 2 minutes.

Gradually add 4 cups powdered sugar, one cup at a time, beating well after each addition. Scrape down the bowl as needed.

Pour in ¼ cup strawberry puree and 1 teaspoon vanilla extract. Beat until combined.

If frosting is too thick, add heavy cream 1 tablespoon at a time until you reach spreadable consistency. If too thin, add more powdered sugar.

Add a pinch of salt and beat the frosting on high for 2 minutes to make it light and fluffy.

Place one cooled cake layer on a serving plate, spread a generous amount of frosting, then top with the second layer.

Frost the sides and top with the remaining icing. Garnish with fresh strawberries if desired.