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1
Preheat oven to 350 F. Grease three 5-inch round cake pans, and line bottoms with parchment paper. Set aside.
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2
In a large bowl, sift the flour, baking powder, baking soda and salt. Set aside.
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3
In another bowl, whisk sour cream, lemon zest, juice and vanilla. Set aside.
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4
Beat butter and sugar together on medium speed in the bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended. Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
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5
Evenly distribute the batter into the prepared cake pans and spread evenly.
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6
Bake for 18 to 20 minutes or until a wooden pick inserted in the center of a cake comes out clean. Cool cakes in pans, set on a wire rack for about 10 minutes before inverting them out of the pans onto the rack. Let them cool completely before frosting.
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7
To prepare buttercream, beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Turn the mixer on low, add powdered sugar and beat until the sugar incorporates with the butter. Add vanilla, heavy cream and strawberry puree. Beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
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8
To assemble the cake, place one cake layer on your serving plate and spread with 3 to 4 tablespoons of frosting, followed by some sliced strawberries. Place another cake layer on top, and gently press down a little bit. Spread with another 3 to 4 tablespoons of frosting and some sliced strawberries. Place the last layer of cake on top. Frost the top and sides of the cake with the remaining buttercream. Garnish with whole fresh strawberries and powdered sugar.
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9
Cover and refrigerate the cake but make sure to set it out in room temperature for at least an hour prior to serving.
