Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment if desired.

Puree strawberries until smooth. You’ll need 2½ cups total: 1½ cups for the cake and 1 cup for the buttercream.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.

Beat in eggs one at a time. Stir in sour cream and Vanilla Extract (Alcohol-Free).

Add dry ingredients gradually, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.

Fold in 1½ cups strawberry puree gently with a spatula.

Divide batter into prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the buttercream: Beat butter until smooth. Add powdered sugar gradually, alternating with strawberry puree. Mix in Vanilla Extract (Alcohol-Free) and salt. Adjust consistency with more sugar or puree as needed.

Level cooled cake layers if domed. Spread buttercream on the first layer, top with the second layer, and frost the entire cake. Garnish with fresh strawberries if desired.