Preheat your oven to 350°F (175°C).

Prepare your cake pans by greasing and lining them with parchment paper.

Mix the dry ingredients in a bowl: flour, baking powder, and salt.

Cream the butter and sugar together in a large mixing bowl until light and fluffy—about 4-5 minutes.

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

Scoop the seeds from your vanilla bean pod and add them to the mixture along with vanilla extract.

Combine the wet and dry ingredients gradually, alternating with buttermilk.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.

Cool the cakes in their pans for 10 minutes before transferring them to wire racks to cool completely.

For the Frosting: In a mixing bowl, beat cream cheese until smooth, then gradually add powdered sugar and strawberry puree until creamy and spreadable.

Frost your cooled cakes generously with the strawberry cream cheese frosting using an offset spatula for an even coat.

Decorate with fresh strawberries on top for an added pop of color and flavor!