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

In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt.

Add the softened butter to the dry ingredients and mix until crumbly.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate small bowl, combine the milk and pureed strawberries. Gradually add this liquid mixture to the batter, mixing until just combined.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

In a large bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, alternating with the pureed strawberries and vanilla extract, beating until smooth and fluffy.

Once the cakes are completely cool, frost the top of one layer, then place the second layer on top. Frost the top and sides of the cake.