Two Cups Flour

Cake Batter
2 Preheat Oven to 350 F (176 C) and prepare two 8-inch round baking pans with non-stick baking spray and line the bottom with parchment paper. 
3 In a medium bowl, hand whisk together sifted flours, salt, and baking agents. Set aside.
4 Place butter and sugar in the bowl of a stand mixer. Beat on medium with paddle attachment until fluffy. Scrape around the edges and across the bottom once or twice to make sure everything is incorporated.
5 Add lemon zest and eggs one at a time while continuing to mix on medium low speed.
6 Slowly spoon half the flour into mixture at low speed. Scrape the sides and bottom of the bowl with a rubber spatula.
7 Continue on medium speed alternating between spooning in flour and pouring in milk and lemon juice. Mix until a smooth cake batter is formed.
8 Divide the batter between the three pans. ( or two if using 8 inch pans.)
9 Bake for 25-30 minutes or until toothpick comes out clean after being inserted down the center.
10 Let each cake completely cool on rack. Then invert and remove layers from pans. Set on rack to cool longer.  *see post for more tips!!
11 Now make your frosting!
Frosting
14 Clean and dry your stand mixer bowl and whisk attachment.
15 Place room temperature butter in bowl and whisk until fluffy.
16 Add strawberry puree (strawberries blended into a liquid) and 2 cups powdered sugar. Mix on medium speed. Scrape sides and bottom of bowl as needed while making frosting.
17 Continue to add remaining 2 cups of powdered sugar slowly until frosting is thick but still spreadable. If you want a stiffer frosting add more powdered sugar, a cup at a time.  To thin the frosting add a tablespoon of whole milk.
18 Place one cake layer onto cake stand.
19 Using an offset spatula cover with frosting. Layer with sliced strawberries.  Repeat with second layer.
20 Add top and cover with frosting. Then layer with more sliced strawberries.
21 Slice and serve!