Preheat and Prepare Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter, Oil, and Sugar:

In a large bowl, use an electric mixer to beat the butter, oil, and sugar until light and fluffy.

Add Eggs and Extracts:

Beat in the eggs, one at a time, followed by the vanilla and almond extracts.

Combine Wet Ingredients:

Mix the buttermilk and pureed strawberries in a small bowl.

Alternate Dry and Wet Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the strawberry-buttermilk mixture. Begin and end with the dry ingredients. If desired, add a few drops of pink gel food coloring for a vibrant hue.

Bake the Cakes:

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

Make the Frosting:

In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until fluffy. Stir in the vanilla extract and strawberry puree.

Assemble the Cake:

Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer and frost the top and sides of the cake.

Decorate and Serve:

Garnish with fresh strawberries, edible flowers, or sprinkles. Slice and serve your heavenly Strawberry Velvet Cake!