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Preheat the oven to 350˚F. Spray two 9 inch circle pie baking sheet with cooking spray.
Combine 1¾ cups strawberries and 50g sugar in a blender or food processor and puree until smooth.
Whisk together the flour, baking powder, and baking soda in a medium bowl.
Combine the butter and remaining 300g sugar in a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes.
Beat in the eggs, one at a time, until combined.
Beat in the heavy cream, vanilla, strawberry puree, and food coloring.
Reduce the mixer speed to low and gradually beat in the flour mixture until combined.
Transfer the batter to the prepared pan.
Bake until the cake is set and a toothpick inserted into the center comes out clean, 16 to 18 minutes, rotating the pan halfway through.
Let cool completely in the pan on a rack, at least 1 hour.
For the frosting: Combine the cream cheese, sugar, and vanilla in the stand mixer fitted with the whisk attachment and beat on medium speed until smooth, about 1 minute.
Add the heavy cream and beat on medium-high speed until stiff peaks form, 2 to 3 minutes.
Spread the frosting evenly over the cake.
Top with the remaining strawberries.