Preheat your oven to 350°F (175°C). Grease and flour 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, lemon zest, and lemon juice.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
Gently fold in the chopped strawberries.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting by beating the softened butter until creamy.
Gradually add the powdered sugar, lemon juice, and vanilla extract, mixing until smooth.
Stir in the pureed strawberries until well combined.
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
Place the second layer on top and frost the top and sides of the cake. Decorate with additional fresh strawberries if desired.