📖 Instructions

1. Before you begin, preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them thoroughly with butter or non-stick spray, then flouring them lightly. Tap out any excess flour. This little step is crucial for preventing sticking, and trust me, you don't want a sticky situation after all your hard work!
2. In a medium bowl, whisk together all your dry ingredients: 2 cups (240g) of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure these are well combined to ensure an even rise in your cake. There's nothing worse than a lopsided bake!
3. In a large bowl, using an electric mixer, cream together 1/2 cup (113g) unsalted butter, softened, and 1 1/2 cups (300g) granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes. Don't rush this step; it incorporates air, which is key to a tender cake.
4. Add 2 large eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Then, stir in 2 teaspoons of vanilla extract and the zest of 1 large lemon. The lemon zest adds such a vibrant burst of flavor; it's a real game-changer.
5. Now, we'll alternate adding the dry ingredients and the wet ingredients. With the mixer on low speed, gradually add about one-third of the dry ingredient mixture to the wet ingredients, mixing until just combined. Then, pour in half of the 1 cup (240ml) buttermilk, mixing until smooth. Repeat this process: another third of the dry ingredients, then the remaining buttermilk, and finally, the last of the dry ingredients. Be careful not to overmix! Overmixing develops gluten too much, leading to a tough cake.
6. Divide the batter evenly between your two prepared cake pans. Give the pans a gentle tap on the counter to release any air bubbles. Bake for 28-32 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The tops should be golden and spring back lightly when touched.
7. Let the cakes cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the rack to cool completely. Cooling completely is essential before frosting; a warm cake will melt your beautiful buttercream!
8. While the cakes are cooling, prepare your strawberry filling. In a small saucepan, combine 1 cup of chopped fresh strawberries, 1/4 cup (50g) granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 5-7 minutes. If you want a smoother filling, you can mash the strawberries a bit with a fork. Let it cool completely. No one wants a hot filling in their cake!
9. For the lemon buttercream, in a large bowl, beat 1 cup (226g) unsalted butter, softened, with an electric mixer until creamy. Gradually add 4 cups (480g) of powdered sugar, one cup at a time, beating until smooth after each addition. This can get messy, so start slow!
10. Once the powdered sugar is incorporated, beat in 3-4 tablespoons of fresh lemon juice and the zest of 1 large lemon. Add a pinch of salt to balance the sweetness. Continue beating on medium-high speed for another 3-5 minutes, until the buttercream is light, fluffy, and spreadable. If it's too thick, add a tiny bit more lemon juice or milk; if too thin, add more powdered sugar.
11. Time to assemble! Once the cakes are completely cool, place one layer on your serving plate or cake stand. Spread an even layer of the cooled strawberry filling over the top, leaving a small border around the edge. Be generous but don't overfill!
12. Carefully place the second cake layer on top. Now, use an offset spatula or knife to spread a thin 'crumb coat' of lemon buttercream all over the cake (sides and top). This seals in any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes until the crumb coat is firm. This step makes frosting much easier and cleaner.
13. After the crumb coat is firm, apply the remaining lemon buttercream, decorating as desired. You can go for a smooth finish, rustic swirls, or even pipe some decorative edges. Garnish with fresh strawberry slices and thin lemon wedges, if you like. Slice and serve! Enjoy your little piece of sunshine.