Preheat the oven to 350°F. Line the bottom of 2 9-inch round cake pans with parchment paper, then lightly coat with nonstick spray.

Place the strawberries in a food processor or blender and pulse until pureed. Reserve 2 tablespoons of the puree for the frosting and set aside. Measure out ⅔ cup for the cake.

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

In a small bowl, whisk together the milk, vanilla, and ⅔ cup of strawberry puree. Set aside.

In the bowl of a stand mixer, cream the butter on medium-high speed until light and fluffy. Slowly add the granulated sugar and continue to beat until well combined. Add the egg whites, then the whole eggs, mixing gently.

With the mixer on low, slowly add half the flour mixture. Add the strawberry mixture, and then the rest of the flour mixture, mixing just until combined.

Divide the batter between the prepared pans and bake for 30 to 35 minutes, until a toothpick comes out clean.

Let the cake layers cool completely in the pans on a wire rack.

For the frosting, beat the butter and cream cheese until smooth. Gradually add powdered sugar, then add strawberry puree, salt, and vanilla.

Layer and frost the cake, garnishing with fresh berries.