Add the strawberries to a food processor or blender. Blend until there are no more chunks. Set aside.

Preheat oven to 180°C (350°F). Grease or line 2 x 6 inch (15 cm) round cake pans with parchment paper.

Add all the dry cake ingredients to a large mixing bowl and stir well. Add the strawberry puree and wet cake ingredients and stir until just combined. Be careful to not overmix the batter. Lumps in the cake batter are fine, as long as there aren't pockets of flour.

Divide the batter between your 2 cake pans and smooth the surface.

Bake the cakes for around 20-23 minutes. They're ready when you can insert a toothpick in the middle and it comes out clean. Let the cakes cool in their pans for around 10 minutes then remove them to cool on a wire rack.

When the cakes have completely cooled, slice off the dome of both cakes. Place on a serving plate.

Spread or pipe around ¾ cup of frosting on the cake. If you're filling your cake with fruit preserves, create a dam of frosting and spoon the preserves in the middle. Place the remaining cake on top.

Spread or pipe the remaining frosting around the cake. Garnish with fresh strawberries or as desired.

Store the cake in an airtight container at room temperature until serving. Store leftovers in the fridge for 2-3 days. Make sure you let the cake come to room temperature for 1-2 hours before serving.