Preheat your oven to 350°F (175°C) and grease three round cake pans. Line the bottoms with parchment paper.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add in the eggs, one at a time, mixing until well combined.

Gradually add the buttermilk and vanilla extract, then mix in the pureed strawberries.

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

Gradually add the dry ingredients to the strawberry mixture until just combined.

Divide the batter evenly among the prepared pans. Optionally, add a bit of pink food coloring to one bowl for the ombre effect.

Bake for about 25-30 minutes, or until a toothpick comes out clean.

Once baked, cool the cakes in the pans for a few minutes, then transfer them to a wire rack to cool completely.

In a mixing bowl, beat the softened butter and gradually add the powdered sugar.

Pour in the pureed strawberries and heavy cream to make the frosting fluffy.

Taste test and adjust as necessary.

Begin frosting your cake, adding a dollop of frosting between each layer.

Create a gradient effect with varying amounts of frosting on each layer.

Top off with fresh strawberries.