Preheat your oven to 350°F and prepare two 8-inch round cake pans by greasing and flouring them. Line the bottom of each pan with parchment paper — trust me, this keeps the cake from sticking no matter what.

In a large mixing bowl, cream together the softened butter and sugar until the mixture looks pale and fluffy, about 3 minutes. Scrape down the bowl occasionally so you don't miss any butter chunks hiding at the bottom.

Add eggs one at a time, beating well after each addition and letting the mixture get all smooth before adding the next one. Pour in your lemon juice and add the lemon zest, vanilla powder, and mix everything until combined nicely.

In a separate bowl, whisk together flour, baking powder, and salt to combine them evenly. Alternate adding the dry ingredients and milk to your wet mixture, starting and ending with the dry ingredients — this prevents overmixing and keeps the cake tender.

Gently fold in your chopped strawberries with a spatula, using as few strokes as possible so you don't deflate all that air you worked into the batter. Divide the batter evenly between your prepared pans and smooth the tops with a spatula.

Bake for 32 to 35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs — don't overbake or the cake gets dry. The tops should be golden and spring back slightly when you touch them gently.

Cool the cakes in their pans for about 10 minutes, then turn them out onto wire racks to cool completely (this takes about an hour). Once cool, make your frosting by beating together cream cheese, powdered sugar, and honey until smooth and spreadable.

Place one cake layer on your serving plate, spread frosting over the top, then place the second layer on top and frost the whole thing. I personally love leaving the frosting a little rustic — it actually looks more homemade and charming that way.