Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

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

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and lemon zest.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Fold in the pureed strawberries gently.

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25 minutes or until a toothpick inserted comes out clean.

Once baked, let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

In a large mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar and mix on low speed until combined.

Add the lemon juice and vanilla extract. Increase speed and beat until fluffy and smooth.

Once the cakes are completely cooled, place one layer on a serving plate.

Spread a layer of frosting on top of the first cake layer.

Place the second cake layer on top and apply a crumb coat of frosting around the sides and top. Chill for 15 minutes.

After the crumb coat sets, frost the cake with the remaining frosting, smoothing it out as desired.

Garnish the top with sliced strawberries and lemon zest.