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

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

In a large bowl, beat the butter and sugar using an electric mixer until light and fluffy (about 2-3 minutes).

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

In a small bowl, mix the milk, strawberry puree, and pink food coloring until you achieve an even pink color.

With the mixer on low, alternately add the flour mixture and the strawberry-milk mixture to the butter mixture, starting and ending with the flour. Mix until just combined.

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

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

For the frosting, beat the butter in a bowl until creamy. Gradually add powdered sugar, then beat in heavy cream, vanilla, and pink food coloring. Beat until fluffy.

Place one cake layer on your serving platter and spread frosting on top. Add second cake layer and frost the top and sides. Decorate as desired.