Preheat oven to 350°F. Butter and flour coat two 8-inch cake tins. Cut and place a parchment circle at the bottom of each tin 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. And 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 turn out fine.

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

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

Note: Coating the strawberries in flour will prevent them from sinking to the bottom of the tin.

Pour batter evenly into two prepared 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 30 minutes. Run a knife around the edge of the tin and remove the cakes from the tins to finish cooling on a baking wire rack. Remove parchment paper.

Pulse 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.

In a stand mixer beat the butter until pale and fluffy. Add vanilla extract, salt and 1 1/2 cups of powdered sugar. Mix until fluffy.

Add a tablespoon of half-and-half and mix well. Continue to add powdered sugar, alternating with half-and-half until you've mixed in all the powdered sugar and the buttercream is a smooth consistency. Scrape the sides down.

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 powdered freeze dried strawberries and beat until well combined and buttercream is light and fluffy.

Place a cake layer on a cake platter. Add some butter cream to a piping bag and pipe a buttercream edge around the cake to create a rim or "dam" to 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 with the strawberry buttercream frosting. Use the offset spatula to indent the top of the cake in a circle from the center out. This will help hold the garnish in place.

Garnish with fresh strawberries and lemon slices (drained on a paper towel to remove excess juice).

Note: 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.