Strawberry Lemonade Cake Summer in Every Slice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans, then line the bottoms with parchment paper circles.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together softened butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract, lemon zest and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. Combine lemon juice, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Let cool slightly.
9. Once cakes are cool, use a skewer to poke holes all over the top of each cake. Slowly pour the lemonade syrup evenly over both cakes, allowing it to soak in.
10. In a large bowl, beat softened butter until light and fluffy. Gradually add the sifted powdered sugar, beating until smooth. Beat in strawberry puree, vanilla extract, and salt. If the frosting is too thick, add milk or cream, 1 tablespoon at a time, until desired consistency is reached.
11. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of strawberry buttercream. Top with the second cake layer.
12. Frost the entire cake with the remaining strawberry buttercream. Decorate as desired with fresh strawberries, lemon slices, or a simple swirl pattern.
13. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.