Preheat the oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and set aside.
In a large mixing bowl, whisk together the sifted flour and granulated sugar. Add the melted butter, eggs, vanilla extract, and lemon zest. Use an electric mixer or whisk until the batter is smooth and slightly thickened, about 2-3 minutes.
Gradually pour in the buttermilk while mixing on low speed until fully incorporated. The batter should be lumpy but well combined. Gently fold in the sliced strawberries.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and place in the preheated oven. Bake for 35-40 minutes, or until the cakes turn a golden brown and a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and set them on a cooling rack. Allow to cool for 15 minutes in the pans, then transfer the cakes out of the pans and cool completely. Once cooled, dust with powdered sugar and layer if desired.
Serve slices with extra strawberries if desired, showcasing the moist crumb with bits of strawberries and a bright citrus aroma.
