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

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Then blend in the lemon zest and juice.

In another bowl, sift together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the buttermilk, starting and ending with flour. Mix until just combined.

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Once baked, let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

While the cakes cool, prepare the whipped cream frosting by whipping heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble the cake: Place one layer on a serving plate, spread a layer of whipped cream, and top with slices of fresh strawberries. Repeat with the next layer.

Top with the final cake layer and frost the top gracefully.

Garnish with any remaining strawberries and lemon zest, if desired.

Cut, serve, and enjoy your amazing Strawberry Lemon Layer Cake!