Preheat oven to 350 degrees F. Lightly spray the bottom of two 9" round cake pans. Place a parchment paper round in the bottom of each pan and spray the pan again on the bottom and sides. Set aside.

In the bowl of a stand mixer, cream the butter, sugar, and freeze-dried strawberry powder together on medium-low speed until fluffy and combined, about 3 minutes. Gradually add in the eggs, one at a time, beating well after each addition. Stir the vanilla extract into the buttermilk, and alternately add half of the buttermilk, followed by half of the flour, and repeat until all the flour and buttermilk is gone. Fold in the chopped strawberries.

Pour into the prepared pans, distributing the batter evenly. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely in the pan.

For the frosting: In the bowl of a stand mixer, cream together the butter, cream cheese, and vanilla extract until fluffy and smooth, 2 minutes. Gradually add in the powdered sugar until frosting is light, fluffy, and spreadable. Beat in the freeze-dried strawberry powder.

Place one cake round onto a platter or cake stand. Spread with half of the frosting. Top with the remaining cake layer, and finish it off with the remaining frosting. Garnish the top of the frosted cake with fresh whole berries. Serve immediately, or store leftovers airtight in the fridge for up to 3 days.