Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Making the Strawberry Frosting:
In a large mixing bowl, beat the softened unsalted butter until creamy using an electric mixer.
Gradually add the powdered sugar to the creamed butter, beating until smooth and creamy.
Mix in the strawberry puree and vanilla extract until well combined, adding a delightful burst of fruity flavor to the frosting.
Assembling the Cake:
Once the cakes are completely cooled, spread a generous layer of the strawberry frosting on top of one cake layer.
Carefully place the second cake layer on top of the frosted layer, creating a delicious sandwich of cake and frosting.
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