Lemon Strawberry Layer Cake

Combine strawberries, sugar, and lemon juice in a blender and process until smooth.

Transfer the strawberry mixture to a large saucepan and heat over medium heat, stirring constantly, until reduced by half, 20 to 25 minutes. Remove from the heat and let cool to room temperature, 10 to 15 minutes. Reserve 1/2 cup plus 5 tablespoons for cake and frosting; the remaining mixture will be used as cake filling.

Preheat your oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and line with parchment paper.

Mix flour, baking soda, baking powder, and salt together in a medium bowl. Set it aside.

Beat sugar and butter using an electric mixer in a large bowl until creamy. Beat in eggs one at a time, mixing thoroughly after each addition. Mix in lemon zest and vanilla extract. Combine the batter with flour mixture until just combined, making sure not to overmix.

Divide the batter into two portions. Fold 1/2 cup strawberry reduction into one portion of the batter, and leave the other half plain. Place dollops of both batters alternately into the prepared cake pans, swirling them together with a butter knife.

Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and let cool for 10 minutes in the pans before transferring the cakes to a wire rack to cool completely, 15 to 30 minutes.

While the cakes are cooling, beat butter for frosting with an electric mixer in a mixing bowl until light and fluffy. Gradually add powdered sugar 1 cup at a time, beating until incorporated. Mix in 5 tablespoons strawberry reduction, lemon juice, vanilla extract, lemon zest, and salt until combined. Pour in heavy cream and beat until the frosting is smooth and fluffy, 2 to 3 minutes. Adjust the consistency of the frosting as needed by adding more powdered sugar or heavy cream, 1 tablespoon at a time.

Place one cooled cake layer on a serving platter and cover it with a thin layer of frosting. Pipe a border around the edge of the cake layer using a piping bag filled with frosting, leaving the center open. Pour remaining strawberry reduction into the center of the border, making sure it doesn't overflow over the sides. Place the second cake layer on top and continue to frost as desired. Keep it refrigerated until ready to serve.