Place sliced strawberries in a food processor and blend until smooth.
Whisk together flour, baking powder, and salt until well combined. In a standing mixer fitted with a whisk or paddle attachment, combine sugar and ½ cup butter. (You can also use a large bowl and a hand mixer). Add eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add the pureed strawberries and beat just until blended.
Divide batter evenly between 2 (8-inch) round cake pans coated with baking spray. Bake at 350° for 30-35 minutes, until a toothpick inserted into the center of the cakes comes out clean. Cool in pans for 20 minutes.
To Make the Frosting
Combine cream cheese, 6 tbs. butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended (or place in a standing mixer fitted with a paddle attachment). Gradually add powdered sugar, 1 cup at a time, and beat just until blended.
Place 1 cake layer on a cake platter; cover with 1/3 of the frosting. Top with remaining cake layer. Spread remaining frosting over top and down the sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.
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The Grand Marnier can be left out of the frosting, if preferred.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.