01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Blend strawberries and sugar until smooth. Reserve 1/2 cup for cake batter and 1/4 cup for frosting.
03 - Sift cake flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat butter, oil, and sugar until light and fluffy, approximately 3 minutes.
05 - Add eggs individually, beating thoroughly after each. Incorporate vanilla extract.
06 - Mix in strawberry purée and food coloring if using.
07 - Alternately add dry ingredients and buttermilk, beginning and ending with dry mixture. Blend until just combined.
08 - Distribute batter evenly between prepared pans. Bake 28-32 minutes until toothpick inserted comes out clean.
09 - Let cakes rest in pans 10 minutes, then transfer to wire racks to cool completely.
10 - Beat cream cheese and butter until smooth. Gradually incorporate powdered sugar until fluffy. Blend in vanilla and strawberry purée.
11 - Position first cake layer on serving plate. Spread frosting layer. Place second layer and coat top and sides with remaining frosting.
12 - Garnish with fresh strawberries. Refrigerate 30 minutes before slicing for clean presentation.