Start by combining the chopped strawberries, sugar, and lemon juice in a bowl. Let this mixture sit for about 15 minutes. The sugar will draw out the juices, creating a lovely filling.

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk, vanilla extract, and lemon zest.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake light and fluffy.

Divide the batter evenly between the two prepared 9-inch round cake pans. 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 10 minutes, then transfer them to a cooling rack to cool completely.

In a bowl, combine the chopped strawberries, sugar, and lemon juice. Mix gently and set aside.

While the cakes are cooling, make the lemon frosting. In a mixing bowl, beat the softened butter until creamy.

Gradually add powdered sugar, mixing until smooth. Stir in the lemon juice and zest. If the frosting is too thick, add a tablespoon of milk at a time until you reach the desired consistency.

Once the cakes are completely cooled, place one layer on a serving plate. Spread the strawberry filling on top, allowing some to spill over the sides for a beautiful effect.

Place the second cake layer on top and frost the entire cake with the lemon frosting.