Preheat the oven to 335°F (170°C, conventional, no fan). Line two 8″ cake pans with parchment paper and grease with butter or oil.

Mix dry ingredients: In the bowl of a stand mixer, whisk together the flour, sugar, baking powder, baking soda, and salt to remove any lumps.

Add butter: Add cubed softened butter to the dry ingredients. Use the whisk attachment on medium speed for 30-60 seconds until the mixture resembles coarse, clumpy sand.

Combine wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract.

Incorporate wet ingredients: Slowly pour the egg mixture into the butter-flour mixture with the mixer on medium speed. Increase to medium-high speed and whisk for about 2 minutes until the batter is smooth, thick, and fluffy.

Divide and bake: Divide the batter evenly between the pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out with light, moist crumbs. Let the cakes cool in the pans for 15-20 minutes, then turn them out onto a cooling rack to cool completely.

Make the jam: In a saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over low heat for about 15 minutes, stirring and mashing some of the strawberries. Remove from heat and let cool for about 20 minutes.

Whip the cream: Whisk cold heavy cream on medium-high speed until stiff peaks form. Be careful not to overwhip.

Assemble the cake: Place one cake layer upside down on a cake stand. Spread a thick layer of the cooled strawberry jam on top. Spoon whipped cream onto the jam and gently spread it out, keeping it about ½ inch from the edges.

Finish the cake: Place the second cake layer on top, upside down. Dust with powdered sugar and garnish with fresh strawberries if desired.

Serve: Slice and enjoy!