2Line bottoms of 3 - 8 inch pans with paper; grease and flour sides.
3Puree strawberries and set aside.
4Mix flour, baking soda and salt set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture alternating with buttermilk, beating until well blended after each addition.
5Beat egg whites in another large bowl with electric mixer on high speed until peaks form. gently stir into batter.
6Pour half of batter in a medium bowl and set aside. Add food coloring and pureed strawberries to the other half and mix well.
7Pour evenly into prepared pans alternating between red and white in each pan, making sure to have an even amount in each pan.
8Bake for 30 minutes or until toothpick inserted into centers come out clean. Immediately run spatula between cakes and sides of pans.
9Cool 15 minutes; remove cakes from pans. Remove paper. Cool completely on wire racks.
Mix cream cheese, butter, confectioners sugar, strawberry extract, vanilla and milk together. Add 1-3 drops of food coloring for color(optional).
11Let sit for 15-30 minutes.
12After cake has cooled, frost bottom layer.
13Place second layer on top and repeat step 3.
14Place top layer and frost top and sides covering any trace of cake. Decorate top with strawberries if desired.