Preheat oven to 350 degrees (F). Prepare two 9 ½" round cake pans by greasing bottoms and sides with crisco and lightly flouring them. Set aside.
In mixer, combine oil, milk, and sugar. Beat on medium speed for about 1-2 minutes, until the mixture is well combined and an even, hazy, yellow-ish. color.
Add in pureed strawberries, beat again for about 1 minute.
Add eggs, one at a time, and vanilla. Beat well.
In a separate medium-sized bowl combine flour, baking powder and salt.
Measure out your sour cream.
With mixer on low speed, gradually add flour and sour cream, alternating between the two until flour mixture and sour cream are combined.
To achieve a brighter, more pink color, add red food coloring to your cake mix (I added approximately 5 drops of red food dye).
Divide cake batter evenly between prepared cake pans.
Bake at 350 degrees on center rack of oven for 30 minutes, or until toothpick inserted in center comes out mostly clean (few crumbs).
Allow cakes to cool fully after baking before frosting and serving.
Frosting
In mixer, combine cream cheese, vanilla extract and sugar, beating until evenly combined.
Increase speed of mixer to medium-high and slowly, gradually pour in heavy cream.
Beat until frosting achieves light, airy texture (about 2 minutes on high speed)
Notes
For pureed strawberries, remove the tops of 6-8 large, ripe strawberries and place into food processor. Add 1 Tbsp sugar and process until strawberries are fully pureed. Optional: For a strawberry-flavored center frosting, set aside a portion of the frosting that you will use for the center of your cake and (by hand) stir in additional/leftover strawberry puree until you reach your desired level of strawberry-ness.