A light and fluffy strawberry cake topped with a zesty lemon cream, perfect for spring and summer celebrations.

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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
Gradually add the dry ingredients to the wet mixture alternately with buttermilk, starting and ending with the dry ingredients.
Fold in the chopped strawberries gently.
Pour the batter into the prepared pan and smooth the top.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a medium bowl, whip heavy cream with powdered sugar, lemon juice, and lemon zest until stiff peaks form.
Spread the lemon cream topping over the cooled cake before serving.