Step 1: Prepare the Lemon Cake Layers

Preheat Oven: Set your oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt.

Cream Butter and Sugar: In a large mixing bowl, beat the butter until creamy. Add granulated sugar and lemon zest; beat until light and fluffy.

Add Egg Whites and Vanilla: Mix in egg whites one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.

Combine with Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.

Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Prepare the Strawberry Buttercream

Beat Butter: In a large bowl, beat the slightly cold butter until smooth.

Add Powdered Sugar and Strawberry Powder: Gradually add the sifted powdered sugar and freeze-dried strawberry powder, mixing on low speed until combined.

Add Cream and Vanilla: Pour in heavy whipping cream, vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy.

Step 3: Assemble the Cake

Level the Cakes: If necessary, level the tops of the cooled cakes to ensure they are flat.

Layer and Frost: Place the first cake layer on a serving plate. Spread a layer of strawberry buttercream over the top. If desired, add a layer of sliced fresh strawberries. Repeat with the second layer. Place the third layer on top and frost the entire cake with the remaining buttercream.

Decorate: Garnish with additional fresh strawberries or lemon zest as desired.