Preheat oven to 350°F. Butter and flour coat two 8-inch cake tins. Line the bottom with a parchment round and lightly butter the parchment paper.

Note: The parchment paper will ensure you can easily remove the cake from the tin intact and it creates the perfect smooth surface to spread the frosting on.

In a large bowl, whisk together all-purpose flour, baking powder, baking soda and salt. Set aside.

Using a stand mixer, beat the butter until smooth and creamy. Slowly sugar and beat until fluffy, about 3-5 minutes. Scrape the sides down.

Note: If you don't have a stand mixer, use a large bowl and a hand held mixer.

Add the eggs and egg yolks one at a time and mix on low until well combined. Add the vanilla extract, lemon zest and lemon juice until well combined. Scrape the sides down.

Note: the lemon juice will slightly curdle the batter, don't worry it will tcome together in the end.

Alternate adding the flour and buttermilk, beginning and ending with flour mixture. Scrape the sides down as. you go.

In a small bowl, toss together the diced strawberries with 2 tablespoons of all-purpose flour. Gently fold the strawberries into the batter.

Note: Draining the strawberries on a paper towel will remove excess moisture and coating the strawberries in flour will prevent them from sinking to the bottom of the cake.

Pour the batter evenly between the two prepared cake tins. Tap the tins on the counter to remove any air bubbles and bake for 30 minutes or until a toothpick comes out clean.

Cool for a few minutes before running a knife around the edge of the tin. Invert onto a wire rack, remove the parchment round at the bottom and plastic wrap the cake layers. Pop them in the fridge to cool completely before frosting.

Pulse the freeze dried strawberries in a food processor until you have a powder consistency. Make sure you remove the silicone pouch that's included in the bag to retain freshness. Set aside.

In a stand mixer beat the butter until pale and fluffy. Add vanilla extract and salt and combine.

Alternate adding the powdered sugar and and half-and-half to the butter mixture, beginning ending with powdered sugar, until you've mixed in all the ingredients, scraping the sides of the bowl as you go. Beat until well incorporated.

Note: Depending on your climate, you may use less or more half-and-half. Adjust the buttercream frosting until you've reached desired consistency.

Add the powdered freeze dried strawberries and beat until well combined and buttercream is light and fluffy. Cover and set aside until ready to use.

Dollop a little frosting on the cake plate and place your first cake layer.

Optional: Add small pieces of parchment paper between the bottom layer and the cake platter. After you frost the cake you can pull the parchment paper away and remove excess frosting, leaving a clean cake platter. Great technique for easy clean up and a professional look.

Using a piping bag, create a buttercream rim or "dam" around the edge of the cake. This will hold the lemon curd filling inside.

Fill the center with lemon curd and top with the second cake layer. Using an offset spatula, frost the sides and top of the cake. Use the offset spatula to indent the frosting on top of the cake in a circle from the center out. This will help nestle the cake decorations.

Drain the cut strawberries and lemon slices on a paper towel to remove excess juice. Decorate the cake with fresh strawberries and lemon slices. Serve and enjoy!