Wash and hull the 2 cups of fresh strawberries. Roughly chop them.

Place chopped strawberries in a small saucepan over medium heat. Cook, stirring occasionally, for 5-7 minutes until softened and juicy. Mash the strawberries with a fork or potato masher.

Press the mashed strawberries through a fine-mesh sieve into a bowl to remove seeds and pulp. You should yield about 1/2 cup of smooth puree. Let cool completely before using.

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper circles.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Add the softened unsalted butter to the dry ingredients. Beat with an electric mixer on medium-low speed until the mixture resembles coarse crumbs, about 2 minutes.

In a separate medium bowl, whisk together the eggs, whole milk, vanilla extract, and 1/4 cup of the cooled strawberry puree. Add a drop or two of red food coloring if a more vibrant pink color is desired.

Gradually add the wet ingredients to the dry ingredients, beating on low speed until just combined. Do not overmix. Scrape down the sides of the bowl.

Divide the batter evenly between the two prepared cake pans.

Bake for 28-32 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before frosting.

In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.

Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition until fully incorporated and smooth.

Beat in the remaining 1/4 cup of cooled strawberry puree, 2 tablespoons of heavy cream (or milk), vanilla extract, and a pinch of salt. If the frosting is too thick, add more cream one tablespoon at a time until desired consistency is reached.

Continue beating on medium-high speed until the frosting is light, fluffy, and spreadable.

Once cakes are completely cool, place one cake layer on a serving plate or cake stand.

Spread a generous layer of strawberry buttercream frosting over the top of the first cake layer.

Carefully place the second cake layer on top.

Frost the top and sides of the entire cake with the remaining buttercream, smoothing it out with an offset spatula.

Garnish with fresh strawberry slices, if desired, before serving.