Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans, then line them with parchment paper for easy removal.
In a small saucepan, melt the white chocolate over low heat, stirring constantly until smooth. Set aside to cool slightly.
In a large mixing bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes, releasing a sweet, buttery aroma.
Add eggs one at a time, beating well after each addition until the mixture is glossy and slightly thickened.
Sift together the cake flour and a pinch of salt, then gently fold into the wet mixture in three additions, alternating with the strawberry purée, until just combined.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap the pans lightly on the counter to release air bubbles.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be golden and fragrant.
Remove the cakes from the oven, cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, melt the remaining white chocolate and let it cool to room temperature. In a mixing bowl, beat the cream cheese and powdered sugar until smooth, then fold in the melted white chocolate for a silky frosting.
Level the cooled cake layers if necessary, then spread a layer of frosting on the first, add slices of fresh strawberries, and top with the second layer. Cover the whole cake with the remaining frosting, smoothing the sides and top.
Decorate with additional strawberries if desired, then chill the cake in the fridge for at least an hour before slicing and serving to let the flavors set.
