Preheat your oven to 180°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper for easy removal.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for about 3-4 minutes until the mixture is pale, fluffy, and fragrant.
Add the eggs one at a time, beating well after each addition. This helps incorporate air and ensures a smooth batter.
Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined to keep the batter light.
Gently fold in the mashed strawberries with a spatula, creating a marbled look and infusing the batter with fresh berry flavor.
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula for an even cake surface.
Bake in the preheated oven for 25-30 minutes, until the cakes are golden and a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes cool, prepare the strawberry buttercream. Beat the softened butter until creamy, then gradually add the sifted confectioners’ sugar, beating until smooth and fluffy.
Add the lemon juice, vanilla extract, and a few spoonfuls of the mashed strawberries to the buttercream. Beat on high until the mixture is light pink, smooth, and spreadable.
Level the cooled cake layers if needed, then spread a layer of buttercream on top of one layer. Place the second layer on top and apply a thin crumb coat all over the cake to seal in crumbs.
Finish by applying a generous, smooth layer of strawberry buttercream over the entire cake. Decorate with fresh strawberries or piping if desired, then serve and enjoy!
