Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.

Gradually add dry ingredients to the butter mixture, alternating with milk. Mix until just combined.

Divide batter into three bowls. Mix cocoa powder into one for chocolate layer, and fold in strawberry puree into another for fruity layer.

Pour each batter into prepared pans and bake for 25-30 minutes. Cool in pans for 10 minutes before transferring to wire racks.

Whip heavy cream and powdered sugar until stiff peaks form. Set aside.

Assemble the cake starting with the vanilla layer, adding whipped cream between layers and on top.

Decorate with remaining whipped cream and optional toppings. Chill for at least 30 minutes before serving.