Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, cream together softened butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.

Gently fold in chopped strawberries.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then turn out on wire racks to cool completely.

In a medium bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Once the cakes are completely cool, place one layer on a serving plate, spread frosting on top, add the second layer, and frost the top and sides.

Decorate with fresh strawberries. Serve and enjoy!