Preheat your oven to 180°C (350°F). Grease two 8-inch round cake pans and set aside.
In a bowl, whisk together the flour, baking powder, and a pinch of salt. In another large bowl, beat the softened butter until creamy and light, about 3 minutes.
Gradually add the powdered sugar to the butter, beating until the mixture is fluffy and pale—about 2-3 minutes.
In a separate bowl, whisk the eggs, milk, vegetable oil, vanilla extract, and lemon juice until well combined.
Alternately add the wet mixture and dry ingredients to the butter and sugar, starting and ending with the dry, mixing gently after each addition until just combined.
Gently fold in finely chopped strawberries into the batter, distributing evenly without overmixing to keep the batter light.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring onto wire racks to cool completely.
Meanwhile, prepare the strawberry buttercream: in a large bowl, beat the softened butter until fluffy. Gradually add the sifted powdered sugar, beating well after each addition.
Add the strawberry compote (mash some of the cooked strawberries and strain to remove seeds if desired), lemon juice, and vanilla extract into the buttercream. Beat until smooth and creamy, about 2 minutes.
Assemble the cake: place one layer on your serving plate, spread a generous layer of strawberry buttercream on top, then add the second layer. Cover the entire cake with a thin crumb coat and chill for 15 minutes.
Apply a final, smooth layer of buttercream over the cake, swirling gently at the edges for a pretty finish. Decorate with fresh strawberries if desired.
Chill the cake for at least 30 minutes before slicing. Serve at room temperature for the best aroma and texture, and enjoy the bright, fruity flavor with every bite!
