Preheat your oven to 350°F (175°C) and grease a round cake pan.

In a mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Incorporate the eggs one at a time, mixing well after each addition.

Pour in your strawberry puree and vanilla extract, stirring until everything is combined.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to your wet ingredients, mixing gently until just combined.

Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick comes out clean.

In a small saucepan, combine the halved strawberries, sugar, and lemon juice over medium heat.

Cook for about 5-7 minutes until the strawberries soften and release their juices. You can mash them lightly for a smoother sauce.

Once the sauce thickens slightly, take it off the heat and let it cool.

When the cake is completely cool, slice and serve with a generous drizzle of strawberry sauce on top.