If you haven't already made the strawberry puree, wash and hull your fresh strawberries and add them to a blender and blend until smooth and no chunks remain. You should end up with 1 ¼ cup strawberry puree. Set aside.
Preheat the oven to 350ºF. Spray three 6-inch cake pans or two 8-inch cake pans with cooking spray and set aside.
In a medium mixing bowl, combine dry ingredients: cake flour, baking powder, baking soda and salt. Set aside.
In a large bowl, add your eggs, sugar, 1 cup strawberry puree, yogurt, oil and vanilla extract. Using a hand mixer whisk on medium high speed until fully combined and smooth.
While running hand mixer on low speed pour dry ingredients into wet ingredients and mix until batter is just combined and smooth. Don't over-mix!
Pour batter into prepared cake pans.
Bake for 20-23 minutes until an inserted toothpick comes out clean. Allow the cake to cool for 5-10 minutes. Remove cake from pans and place on a wire rack to cool completely.
While cake is cooling make frosting by whipping butter, vanilla and ¼ cup strawberry puree together with a hand mixer on medium speed. Add powdered sugar one cup at a time, whipping on medium speed until fully combined and nice and fluffy.
Once cake is at room temperature frost it. Cut cake and serve.
Store cake in an airtight container at room temperature for 1-2 days or in the fridge for about 5 days.