Preheat oven to 350°F (175°C). Grease two 8-inch pans and line bottoms with parchment rounds.

Bring eggs, milk, and butter to room temperature for better emulsification.

Whisk together cake flour, baking powder, and salt in a bowl.

In the stand mixer, cream the butter and sugar on medium-high until light and fluffy, about 3–4 minutes.

Add eggs one at a time, beating after each addition, then add vanilla and lemon zest.

With the mixer on low, add the dry ingredients in three additions alternating with milk and sour cream, starting and ending with the dry ingredients.

Fold in 1 1/2 cups strawberry puree or finely chopped strawberries gently.

Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out with moist crumbs.

Cool cakes in pans for 10 minutes, then turn out onto cooling racks.

Once cool, level the domes with a serrated knife.

For lemon curd, whisk egg yolks, sugar, and lemon juice over a double boiler until thickened, then whisk in butter off heat.

For strawberry compote, simmer chopped strawberries with sugar and lemon juice for 5–7 minutes until saucy.

Prepare Swiss meringue buttercream by beating softened butter with powdered sugar, milk, and vanilla until light.

Place the first layer on a cake board, brush with simple syrup, spread lemon curd, and a layer of strawberry compote.

Add a layer of buttercream and place the second layer on top.

Pipe rosettes or ruffles, scatter fresh strawberries, and add edible flowers for decoration.