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1
Beat 3/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1 3/4 cups granulated sugar, beating well.
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2
Add eggs, one at a time, beating well after each addition.
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3
Add lemon juice and lemon rind, beating well.
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4
Combine flour, baking soda, and salt; add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture.
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5
Mix at low speed just until blended after each addition.
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6
Pour batter into 3 greased and floured 9-inch round cakepans.
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7
Bake at 350F (180C).
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8
for 30 minutes or until a wooden pick inserted in center comes out clean.
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9
Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
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10
Bring strawberries and remaining 1/2 cup granulated sugar to a boil in a medium saucepan, stirring and mashing strawberries with a potato masher.
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11
Boil about 4 minutes, or until mixture is reduced to 3/4 cup, stirring frequently.
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12
Cool to room temperature.
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13
Beat cream cheese and remaining 1/2 cup butter at medium speed with an electric mixer until fluffy.
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14
Gradually add confectioners sugar, beating until smooth.
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15
Add lemon juice concentrate, beating well.
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16
Spread strawberry mixture between layers to within 1/2 inch of edge.
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17
Spread cream cheese frosting between layers over strawberry mixture and on top and sides of cake.
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18
Garnish, if desired.
