Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting with flour.

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

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

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

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

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

Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the strawberry buttercream, beat the softened butter until creamy, then gradually add powdered sugar and heavy cream until smooth.

Stir in the vanilla extract and pureed strawberries until well combined.

Level the cooled cakes if necessary, then layer one cake on a serving plate, spreading a layer of strawberry buttercream on top.

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

Decorate with halved strawberries, edible glitter, and a heart-shaped cake topper.