Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch or 9-inch round cake pans.

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

In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Alternate between adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Blend until just combined – don't overmix!

Stir in the finely chopped strawberries until evenly distributed.

Divide the batter between your prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 15-20 minutes before inverting onto a wire rack to cool completely.

In a large bowl, beat together the cream cheese and butter until smooth and fluffy.

Add the powdered sugar, one cup at a time, until fully incorporated.

Stir in the vanilla extract and finely chopped strawberries.

Level the tops of the cakes if needed for a flat stacking surface.

Place one cake layer on a serving plate. Spread with a layer of strawberry frosting.

Place the second cake layer on top and frost the entire cake with the remaining frosting.