Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.

Cream the softened butter until smooth and fluffy, then add eggs one at a time, mixing well after each addition.

Gradually add dry ingredients to the wet mixture, alternating with milk, until well combined. Mix in lemon zest, lemon juice, and vanilla extract.

In a blender, puree strawberries with sugar and a little lemon juice until smooth.

Pour half the batter into one prepared pan and half into the other. Spoon strawberry puree over the batter and swirl gently with a knife.

Bake for 25-30 minutes or until a toothpick comes out clean. Let cakes cool for 10 minutes before transferring to a wire rack.

In a chilled mixing bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, continuing to whip until stiff peaks form.

Place one cake layer on a serving plate and spread whipped cream on top. Add the second layer and frost the top and sides with remaining whipped cream.

Decorate with reserved lemon zest, strawberry slices, or edible flowers.