Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large bowl, mix flour, sugar, baking powder, and salt.
In another bowl, cream the butter until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and strawberry puree until well blended.
Gradually mix the dry ingredient mixture into the wet ingredients until just combined.
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
While the cakes cool, prepare the crunchy topping by combining crushed vanilla wafers with melted butter.
Once the cakes are completely cooled, frost the top of one layer with whipped cream, then place the second layer on top.
Frost the sides and top of the cake with the remaining whipped cream.
Sprinkle the crunchy topping generously over the frosted cake.
Finally, garnish with additional fresh strawberries if desired, then serve and enjoy!
