With an electric mixer, beat the butter and sugar together on high speed until light and creamy, about 3-4 minutes, stopping to scrape the bowl down at least once.
Add eggs once at a time, mixing and scraping after each. Then add vanilla, almond extract, and food coloring (if using). Mixture will look curdled.
In a separate bowl sift together the cake flour, baking powder, and salt. Add it to the mixer bowl in 3 additions, alternating with the strawberry purée, and ending with the flour mixture. Batter will be thick.
Divide batter among prepared cake pans and bake until the edges pull away from the pan and the tops spring back when lightly touched, 30-35 minutes.
Let cool in the pans for 15 minutes, then remove carefully and transfer to a wire rack to cool completely. You can use the cake layers at room temperature, or chill them in the fridge for easier assembly.
Make ahead: Cake layers can be wrapped in plastic and stored in the fridge for up to 5 days, or double-wrapped in the freezer for up to several months. If frozen, let thaw in their wrappings in the fridge overnight.
To make the buttercream and filling:
Beat the cream cheese, butter, powdered sugar, vanilla, and salt with an electric mixer on low until combined. Turn speed up to high and beat for 4-5 minutes until smooth, light, and creamy.
To make the filling, remove all but 1 cup of the buttercream from the mixer bowl and set aside in another bowl. Add 1 tablespoon of strawberry purée and beat on low speed until smooth.
Make ahead: Buttercream can be stored in the fridge for 1 week and in the freezer for at least a month. Let come to room temperature and beat until smooth before using.
To assemble the cake:
Place 1 cake layer on a cake stand or plate. Top with strawberry filling. How much you use will depend on how many cake layers you have— use all, or divide in half or thirds.
Arrange sliced strawberries on top of filling.
Place another cake layer on top and repeat filling, strawberries and additional cake layers as needed.
Chill in the fridge for at least 1 hour before serving and store any leftovers in the fridge. Cake will keep for several days.
Notes
NOTES:
You'll need approximately 10-12 ounces (283-340 grams) of fresh strawberries to make the purée for the cake and filling. Add to a high-powered blender or food processor (what I used) and blend until smooth.
You can use frozen strawberries for the purée. Thaw and drain to remove excess liquid before blending.
This cake can be baked in either 8 or 9-inch round pans. 8-inch will be taller, 9-inch will be wider and shorter. You can use 2 or 3 pans, depending on the look you’re going for: double layer (2 pans), triple layer (3 pans), or quadruple layer (2 pans, then slice each layer in half). Baking times will vary slightly. These are the pans I use.