Lemon Cake Layers:

340 g all-purpose flour

2 Tbsp cornstarch

¾ tsp baking powder

¾ tsp baking soda

¾ tsp salt

300 g granulated sugar

Zest of 1 large or 2 small lemons

180 g unsalted butter, room temperature

4 large eggs, room temperature

240 g sour cream, room temperature

60 g vegetable oil (e.g. canola)

2 Tbsp lemon juice

2 tsp vanilla extract

Strawberry Buttercream:

400 g unsalted butter, room temperature

660 g powdered sugar

2 Tbsp freeze-dried strawberry powder

2 tsp vanilla extract

2–3 Tbsp whole milk, room temperature

Decoration:

Fresh strawberries

Lemon slices