Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment, or prepare a 9x13 pan.

Allow ingredients (butter, eggs, milk) to come to room temperature for best texture.

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg (if using). Sifting is optional but helps create a lighter cake.

For Fresh, Raw (Macerated): Chop 1 cup of strawberries into small pieces and toss with 1 tsp sugar and 1 tbsp lemon juice. Let sit for 15–20 minutes to macerate.

For Roasted: Halve or quarter strawberries, toss with 1–2 tsp sugar and roast at 375°F (190°C) for 12–15 minutes until jammy. Cool to room temperature before folding in.

In a large bowl, cream the room-temperature butter and granulated sugar on medium-high speed until pale and fluffy, about 3–4 minutes. Scrape the bowl as needed.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.

With the mixer on low, add the dry ingredients and the milk/sour cream in three alternating additions (flour, milk, flour), beginning and ending with flour. Mix just until incorporated.

Gently fold in prepared strawberries with a rubber spatula.

Divide the batter evenly between prepared pans (or pour into 9x13 pan) and smooth the top.

Bake for 22–28 minutes for 8-inch pans, or 30–35 minutes for 9x13, until a toothpick inserted in the center comes out with a few moist crumbs.

Cool cakes in the pans for 10 minutes, then invert onto a cooling rack and cool completely before frosting.

For a simple glaze: whisk 2 cups confectioners’ sugar with 4–6 tbsp cream or milk and 1 tsp vanilla or 1 tbsp strawberry purée until pourable. Drizzle over cooled cake.

For buttercream: beat 1 cup softened butter until creamy, gradually mix in 3–4 cups powdered sugar, 1–2 tbsp milk, and vanilla until light and fluffy.

Fold in a few tablespoons of strawberry purée for color and flavor. Arrange reserved strawberries and edible flowers on top.