Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, cream butter and sugar until light and fluffy (3-4 mins).
Add eggs one at a time, mixing well after each. Stir in vanilla.
Alternately add dry ingredients and milk, mixing until just combined.
Fold in diced strawberries.
Divide batter evenly between pans and bake for 25-30 mins (until a toothpick comes out clean).
Let cakes cool in pans for 10 mins, then transfer to a wire rack.
Beat butter until creamy. Gradually add powdered sugar, then vanilla.
Mix in strawberry puree and cream until smooth and spreadable.
Place one cake layer on a plate. Spread frosting evenly.
Add the second layer and frost the top and sides.
Garnish with strawberry slices.
