Preparation:

Step 1: Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure easy release.

Step 2: Combine Dry Ingredients

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

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step takes about 2-3 minutes and helps create a tender cake texture.

Step 4: Add Eggs and Vanilla

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

Step 5: Incorporate Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, alternating with the milk and freshly squeezed lemon juice. Begin and end with the dry mixture for the smoothest batter. Gently fold in the lemon zest and diced strawberries to distribute evenly.

Step 6: Bake the Cake Layers

Divide the batter equally among the prepared pans. Smooth the tops with a spatula and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 7: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of strawberry jam over the top. Repeat with the second layer, then top with the final cake layer.

Step 8: Frost the Cake

Using a spatula, spread the lemon buttercream frosting over the top and sides of the cake, smoothing it out for an even finish.

Step 9: Add Garnishes

Decorate the top of the cake with fresh strawberries and lemon slices for a colorful and refreshing presentation.