Preheat the oven to 350 degrees.

Liberally grease and flour 2 – 8" round cake pans. Set aside.

In a large mixer bowl, stir together the cake flour, AP flour, sugar, baking powder, and salt.

Add the cubed butter and mix until it looks like coarse, moist crumbs.

Beat in the eggs, one at a time.

In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.

With the mixer on low, carefully pour the milk/strawberry mixture into the flour/butter mixture, slowly beating until smooth.

Add in food color until you reach the desired color.

Divide the batter between the two prepared cake pans.

Bake for 35-40 minutes or until the toothpick test comes out clean.

Cool completely before removing from the pan and frosting.

Place the butter in a large mixer bowl and beat on high until light and fluffy.

Add the vanilla and salt, mix until just combined.

Slowly beat in the confectioner’s sugar, 1 cup at a time.

Fold in the strawberry puree or jam.

Beat in the food color- if using.

Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.

Remove one of the cakes from the pan and place it on a cake plate.

Add some of the frosting in an even layer on top of that bottom round of cake.

Remove the second cake from the pan and place that layer on top of the filling layer.

Using an offset spatula, spread a thin coat of frosting around the whole cake.

Once frozen, add another thicker layer of frosting to the top and sides of the cake.

Transfer the remaining frosting to a piping bag and decorate as desired.

Top the cake with a single strawberry in the center. Keep refrigerated until ready to serve.