Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.

In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Gradually add the dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in lemon zest and juice.

Pour the batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries are soft and release their juices.

In a small bowl, mix cornstarch with a little water to make a slurry. Stir into the strawberry mixture and cook until thickened. Remove from heat and let cool completely.

Place one cake layer on a serving plate. Spread strawberry filling over the layer, then top with the second cake layer.

Optionally, top with whipped cream and decorate with fresh strawberry and lemon slices. Serve.

Slice the cake into 8 pieces and serve with a side of fresh strawberries and a glass of lemonade.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.