Preheat your oven to 350°F (175°C).

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

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

To make the strawberry buttercream, beat the softened butter until creamy. Gradually add powdered sugar, then mix in heavy cream and vanilla extract until fluffy.

Gently fold in the pureed strawberries until well combined.

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of strawberry buttercream on top.

Add the second layer on top and frost the top and sides of the cake with the remaining buttercream.

Decorate with sliced strawberries, edible glitter, and heart-shaped cake toppers.