Preheat the oven to 350 degrees.
Liberally grease and flour 2 - 8" round cake pans. I prefer Baker's release. Set aside.
In a large mixer bowl, stir together the cake flour, AP flour, sugar, baking powder, and salt.
Add the cubed butter and mix until it looks like coarse, moist crumbs.
Beat in the eggs, one at a time.
In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.
With the mixer on low, carefully pour the milk/strawberry mixture into the flour/butter mixture, slowly beating until smooth.
Add in food color until you reach the desired color. Keep in mind that the color will intensify as it bakes.
Divide the batter between the two prepared cake pans.
Bake for 35-40 minutes or until the toothpick test comes out clean.
Cool completely before removing from the pan and frosting. I like to freeze mine for at least 1-2 hours before decorating as it keeps the crumbs from getting in the frosting.