Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper so they release perfectly. Set them aside while you gather everything else.

Cream together the softened butter and granulated sugar for about 3 minutes until it's light and fluffy. This step incorporates air into the batter — don't rush it because that's what makes your strawberry lemonade layer cake cozy rise beautifully. Scrape down the bowl halfway through.

Add the eggs one at a time, beating for 20 seconds after each one. Pour in the vanilla extract and beat for another 30 seconds. The mixture should look thick and pale yellow at this point.

Whisk together the flour, baking powder and salt in a separate bowl. Combine the strawberry purée, lemon juice and lemon zest together in another bowl. Alternate adding dry ingredients and strawberry mixture to the butter mixture — go dry, then wet, then dry again. Mix on low speed just until combined (don't overmix or the cake gets tough).

Divide the batter evenly between your prepared pans. Tap them gently on the counter to release air bubbles. Bake for 32-35 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool the cakes in their pans for 15 minutes, then turn them out onto wire racks. I always let mine cool completely before frosting — this prevents the frosting from melting into the warm cake. Patience here makes your finished dessert look way better.

Beat the softened cream cheese and powdered sugar together until smooth and spreadable. Place one cake layer on your serving plate and spread frosting on top. Add the second layer and frost the top and sides. Some crumbs will show through and honestly, that rustic look is super charming.