Gather all your ingredients and preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition.

Stir in the lemon zest and milk.

In a separate bowl, sift together flour, baking powder, and salt. Gradually mix this into the wet ingredients until just combined.

Gently fold in the pureed strawberries.

Divide the batter among the prepared cake pans and spread evenly.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

Blend additional strawberries until smooth for the frosting filling.

In another bowl, beat together cream cheese and powdered sugar until creamy.

In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.

Place one cooled cake layer on a serving platter, spread with strawberry puree, and top with a layer of frosting.

Repeat with the second layer, then top with the third layer.

Frost the top and sides with the remaining frosting and garnish with fresh strawberries and a drizzle of lemon juice.