Heat the oven to 350°F. Grease two 8-inch round cake pans, place parchment paper on the bottoms, and lightly grease the parchment. This makes the baked layers easier to remove after cooling.

Add the flour, baking powder, and salt to a medium bowl. Whisk until the baking powder and salt are spread evenly through the flour.

Place the softened butter and granulated sugar in a large bowl. Beat for about 2–3 minutes until the mixture looks pale and creamy. Scrape the sides of the bowl so the butter mixes evenly.

Beat in the eggs one at a time, allowing the first egg to blend before adding the next. Mix in the vanilla extract. Avoid beating the batter for a long time after the eggs have been incorporated.

Add the dry ingredients in portions, alternating them with the buttermilk. Begin and finish using the dry mixture. Mix only until the batter looks smooth. Divide it evenly between the prepared pans and level the tops using a spatula.

Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean or shows only a few moist crumbs. Let the cakes rest in the pans for about 10 minutes, then transfer them to a wire rack. Allow the layers to cool completely before frosting.

Cook fresh or frozen strawberries until soft and slightly thickened, then cool completely. For freeze-dried strawberries, crush them into a fine powder. Beat the butter until creamy, then gradually mix in the powdered sugar, salt, and vanilla. Add the strawberries and beat until smooth. If needed, add 1 tablespoon of cream or milk at a time to adjust the consistency.

Place one cooled cake layer on a serving plate. Spread a layer of strawberry frosting over the top. Add the second cake layer and cover the top and sides using the remaining frosting. Smooth it using an offset spatula. Chill the finished cake briefly if you want cleaner slices, then bring it close to room temperature before serving.