Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well after each.

Mix in lemon zest and lemon juice. Batter may look curdled — that’s okay.

Add dry ingredients alternately with buttermilk, starting and ending with the flour mix. Mix just until combined.

Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean.

Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the buttercream: Beat butter until creamy. Add powdered sugar gradually, then mix in crushed strawberries, vanilla, and enough milk to reach desired consistency. Add a pinch of salt.

Assemble the cake: Level cake layers if needed. Frost the first layer, add the second, and frost the top and sides. Garnish with berries and lemon zest.