Fresh Strawberry Layer Cake

Preheat oven to 350 degrees. Spray 2 (9 inch) round cake pans with baking spray with flour. Line pans with parchment paper; spray paper.
In the container of a blender, process 1 ½ cups chopped strawberries until smooth. Reserve 2/3 cup puree in a small bowl for Strawberry Frosting; reserve 1/3 cup puree for cake batter.

In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a small bowl, stir together the milk and reserved 1/3 cup strawberry puree. With mixer on low speed, gradually add flour to butter mixture alternately with milk mixture, beginning and ending with flour, beating just until combined after each addition. Fold in remaining 1 cup chopped strawberries. Divide batter between prepared pans. Gently tap pans on counter twice to release air bubbles.

Bake until a wooden pick inserted in center comes out clean, about 27 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

Spread Strawberry frosting between layers and on top and sides of cake; refrigerate for 30 minutes. Just before serving, garnish with strawberries, if desired.

Strawberry Frosting

1 ½ cups butter, softened
½ teaspoon strawberry extract
6 ¼ cups confectioners sugar
2/3 cup strawberry puree, reserved from cake batter, divided
1/8 teaspoon salt

In a large bowl, beat butter and extract with a mixer at medium speed until creamy. Gradually add confectioners sugar, 1/3 cup strawberry puree and salt, beating until smooth. If needed, beat in remaining strawberry puree, 1 tablespoon at a time, to achieve a spreadable consistency. Use immediately.