Preheat the oven to 350º F
In a smaller bowl, combine the flour, baking powder, baking soda, and salt. Mix gently. Set aside.
In a larger mixing bowl, beat the sugar and butter with an electric mixer until fluffy, 1-2 minutes.
Add in the eggs, lightly beat with the mixer.
Add in the pureed strawberries, mix with a spatula.
In a separate bowl combine the yogurt and sweet cream creamer, mix with a spoon until you have watered down yogurt.
Add this to the cake mixture, and mix with a spatula to combine.
Gradually add in the flour mixture, mixing with a spatula until the flour is just incorporated.
Using butter grease the bottom and sides of three 6 inch round cake pans or springform pans (you could also use two or three 8 inch round pans) and line the bottoms with a round piece of parchment paper. To ensure even baking, place a bake even strip around each pan. You can make your own homemade bake even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
Divide the batter among the pans, if using three 6 inch pans, about 1 & 1/2 cups of batter will go in each pan.
Bake for 36-42 minutes or until a toothpick inserted in the center comes out with minimal crumbs.
Once the cake is done baking, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake lever or knife.
If you’ll be assembling the cake later, wrap the cake layers really well in plastic wrap and place them in the refrigerator, they are good for up to one week like this.