Preheat oven to 350F.
In a large mixing bowl, add the cake flour, baking soda, baking powder, and 1 tsp salt. Whisk together.
In a standing mixer, add ¾ cup butter and 1 ¾ cup of sugar. Beat for several minutes or until mixture becomes light and fluffy. (You can also do this using a handheld electric mixer or a wooden spoon).
Separate 5 yolks from their whites. Add the whites to the butter-sugar mixture and continue beating until fluffy again, about 2 minutes.
Add the yogurt and 2 tsp vanilla. Keep beating until mixed.
Carefully add the dry ingredients and mix until just combined.
Carefully pour ½ cup of milk in and mix until just combined.
Add ½ cup of the previously made strawberry puree.
Add a couple drops of food coloring and mix until combined.
Prep two 9-inch round cake pans with a non-stick spray or butter and flour.
Divide the cake batter evenly between the cake tins and bake for 30 minutes or until an inserted skewer comes out clean.
Place the pans on a wire rack with the cake still in to cool completely. Once fully cooled, turn out onto the rack.