Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides. Sift the flour into a large mixing bowl and set aside.
In a separate bowl, whisk together the eggs, sugar, and vanilla extract until the mixture is pale and slightly thickened, about 2-3 minutes. Add the melted butter and strawberry puree, then mix until well combined.
Pour the wet ingredients into the dry flour mixture and gently fold with a rubber spatula until just combined. Do not overmix; the batter should be smooth and slightly fluffy.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges are slightly golden. The cakes should feel firm to the touch and smell fragrant.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, layer and frost as desired.
