Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Whisk until well combined.

In another bowl, mix together the buttermilk, vegetable oil, eggs, vanilla extract, and pureed strawberries.

Gradually add the wet ingredients to the dry mixture, beating on medium speed for about 2 minutes.

Pour the batter equally into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks.

In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla, blending until fluffy.

Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of frosting on top.

Place the second layer on top, adding more frosting if desired.

Decorate with fresh strawberries on top.