In a small saucepan, combine the chopped strawberries and granulated sugar over medium heat. Cook, stirring occasionally, for 10-15 minutes until the mixture thickens and reduces to about 1/2 cup. Transfer to a bowl and let cool completely. This will be used for the strawberry layer and frosting.

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

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add eggs one at a time, beating well after each. Mix in vanilla extract.

In a separate bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt.

Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Beat until just combined.

Divide batter equally into three bowls (about 2.5 cups each). Keep one bowl plain for vanilla.

To the second bowl, gently fold in cocoa powder and 2-3 tbsp milk if needed for consistency. For the third bowl, fold in strawberry puree and strawberry extract if using. Add a drop of pink food coloring if desired.

Pour each batter into the prepared pans: vanilla in one, chocolate in another, strawberry in the third.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

In a large bowl, beat the softened butter until creaming. Gradually add powdered sugar, beating on low speed.

Add cooled strawberry reduction, beating until fluffy. Adjust consistency with more powdered sugar or a splash of milk if needed.

Place the chocolate layer on a serving plate. Spread a thin layer of frosting over it.

Top with vanilla layer, more frosting, then strawberry layer.

Apply a crumb coat (thin layer of frosting) over the entire cake. Chill for 30 minutes.

Spread the remaining frosting evenly over the chilled cake. Decorate as desired, perhaps with pulled dots or fresh berries.