Preheat your oven to 175°C (350°F) and grease the cake pans, lining them with parchment paper for easy removal

Prepare the strawberry puree by blending fresh strawberries until smooth

Pour the puree into a saucepan and simmer gently until reduced by half for concentrated flavor, then cool completely

In a bowl, whisk together flour, baking powder, baking soda, and salt

In a separate large bowl, beat butter and sugar until light, fluffy, and pale in color

Add eggs one at a time, mixing well after each addition

Stir in vanilla extract

Add sour cream and mix until smooth

Gradually add dry ingredients and milk alternately, starting and ending with dry ingredients

Mix gently to avoid overworking the batter

Fold in the cooled strawberry puree until fully combined

Divide batter evenly between prepared pans

Tap pans lightly to remove air bubbles

Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean

Remove cakes from oven and let them cool in pans for 10 minutes

Transfer to a cooling rack and allow to cool completely

For the filling, combine chopped strawberries, sugar, and lemon juice

Let mixture sit for 10–15 minutes until juicy and slightly thickened

For frosting, beat butter until smooth and creamy

Gradually add powdered sugar, mixing well

Add vanilla, milk, and strawberry puree

Beat until light, fluffy, and spreadable

Assemble the cake by placing one layer on a serving plate

Spread frosting evenly, then add strawberry filling

Place the second cake layer on top

Frost the entire cake evenly

Decorate with fresh strawberries if desired