Preheat the oven to 350°F. Line a 12-count muffin tin with paper liners. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.

In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

Divide the batter evenly among the cupcake liners. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and pureed strawberries until fully incorporated.

If the frosting is too thin, add more powdered sugar. If it's too thick, add a splash of milk until the desired consistency is reached.

Once the cupcakes are completely cool, use a piping bag fitted with a star tip to pipe the frosting onto each cupcake in a circular motion.

Top with optional garnishes such as strawberry slices or lemon zest. Serve immediately or store as directed below.

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.