Preheat your oven to 325°F and grease three 8-inch round cake pans with butter or baking spray. While the oven heats, soften the cream cheese and butter to room temperature (around 70°F) by letting them sit on the counter—this is crucial for creating a smooth, lump-free batter. Measure out all your dry ingredients and wet ingredients separately so everything is ready when you start mixing the batter.

In one bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside. In a second bowl, combine the vegetable oil, strawberry puree, strawberry extract, and a few drops of pink coloring gel. In a large mixing bowl, beat the softened butter and cream cheese together until completely smooth and creamy, then add the sugar and beat for 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Now alternate adding the dry and wet mixtures, starting and ending with the dry mixture—this prevents overworking the batter and ensures an even, tender crumb.

Divide the batter evenly among the three prepared pans, smoothing the tops with a spatula. Bake at 325°F for 28-30 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool in their pans for 5-10 minutes, then turn them out onto wire racks to cool completely—this prevents them from drying out. I like to wrap the cooled layers loosely in plastic wrap and let them rest for 30 minutes before assembly; this makes them easier to handle and less likely to crumble when you brush them with syrup.

While the cakes bake, bring the water and sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Once the sugar dissolves completely (about 2 minutes), remove from heat and stir in the freshly squeezed lemon juice and finely grated lemon zest. Let the syrup cool to room temperature—it will thicken slightly as it cools. This syrup will add bright flavor and moisture to each cake layer.

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar in batches, beating on low speed to avoid a sugar cloud, then increase to medium-high speed and beat until light and fluffy (about 2-3 minutes total). Fold in the lemon juice, lemon extract, and finely grated lemon zest, stirring until the color is even and there are no streaks. I find that adding the zest at the end preserves its bright, fragrant oils better than adding it early.

Place the first cooled cake layer on a serving plate or cake board. Brush the top generously with the cooled lemon syrup from Step 4, then spread a thin layer of lemon frosting from Step 5 over it. Arrange a single layer of sliced strawberries on top in a neat pattern—the 1/4-inch slices allow them to stay in place without sliding. Place the second cake layer on top, repeat the syrup brushing, frosting, and strawberry layer. Set the third cake layer on top and frost the top and sides of the entire cake with the remaining frosting, creating a smooth finish.

Refrigerate the assembled cake for at least 1 hour before slicing—this allows the frosting to set and the flavors to meld together. Serve with fresh lemon wedges on the side for anyone who wants an extra burst of citrus brightness.