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Preheat oven to 350°F.
Butter and flour two 9-inch round cake pans or one 9x13-inch cake pan. Set aside.
Combine flour, sugar, baking powder and salt in a large bowl.
In a separate bowl, beat together eggs, 1/2 cup of the butter, 1 cup of the puréed strawberries and milk, then add to bowl with flour mixture and beat with a wire whisk until combined.
Pour batter into prepared cake pans and bake for 30 to 35 minutes, or until done when tested with a toothpick.
Set aside to let cool slightly, then invert cakes onto a cooling rack and set aside to let cool completely.
To make the frosting, sift powdered sugar into remaining 1/4 cup butter in a large bowl.
Add enough of the remaining 4 to 6 tablespoons strawberry purée to make a spreadable frosting.
Frost cooled cakes, then decorate the top with fresh strawberries just before serving.