Fresh Strawberry Cake with Strawberry Cream Cheese Frosting

Make the strawberry reduction:
In a small saucepan, combine the chopped strawberries and sugar. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens and takes on a syrupy consistency. Remove from heat and let cool.
Prepare the cake:
Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans.
In a blender or food processor, puree the 2 cups strawberries until smooth. Set aside.
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.

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