Beat in the eggs one at a time, ensuring each is fully incorporated. Add 2 tablespoons vanilla extract and mix until combined.

In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup self-rising flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Mix until just combined, scraping down the sides as needed. Do not overmix.

Keep one portion as is for the vanilla layer.

In the second bowl, sift in 1/4 cup unsweetened cocoa powder and fold gently until fully incorporated.

In the third bowl, fold in the reduced strawberry puree (about 1/2 cup from 1 cup fresh strawberries cooked down) and 1-2 drops pink food coloring if desired for a vibrant hue.

Pour each flavored batter into a prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through for even baking.

Remove cakes from oven and let cool in pans for 10 minutes. Transfer to a wire rack to cool completely, about 1 hour.

Gradually add 6 cups sifted confectioners sugar and 1/4 cup milk, beating until light and fluffy, about 5 minutes.

Divide the frosting into three equal portions (about 1 cup each). Flavor one with 1 tsp vanilla extract, one with 2 tbsp cocoa powder, and one with 2 tbsp strawberry puree.

Apply a thin crumb coat of frosting over the top and sides. Chill for 15 minutes. Apply final layers of frosting and decorate as desired, using a petal design with the three colors.