Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

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

In a separate large bowl, beat the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add your dry mixture to the wet ingredients, alternating with the milk.

Gently fold in the strawberry puree until just combined.

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

Let your cakes cool in the pans for 10 minutes before transferring to a cooling rack.