1. Preheat the oven to 350°F and grease two 8-inch round cake pans. Line the bottoms with parchment paper and lightly grease again.

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

3. In a large mixing bowl, beat the butter and granulated sugar until pale and fluffy.

4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, strawberry puree, strawberry gelatin powder, and optional food coloring.

5. Add the dry ingredients in batches, alternating with the buttermilk, and mix just until combined.

6. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

9. For the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar gradually, then mix in the strawberry puree, heavy cream, and vanilla extract until fluffy.

10. Place one cake layer on a plate, spread frosting over the top, then add the second layer.

11. Frost the top and sides of the cake, then chill briefly for cleaner slices.

12. Slice and serve.