Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3-5 minutes.

Add in eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Alternately add the flour mixture and milk to the creamed mixture, starting and ending with the flour.

Gently fold in the pureed strawberries.

Pour the batter into the prepared pan and smooth the top.

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a heatproof bowl, combine egg whites and sugar.

In a saucepan, bring water and cream of tartar to a boil.

Once at 240°F (115°C), slowly drizzle the hot syrup into the egg whites while beating on medium speed.

Continue until stiff peaks form and the meringue cools down.

Once the cake is cool, frost with the Italian meringue.

Slice, serve, and enjoy.