The most extraordinary moist Strawberry Lemon Cake made by preheating oven to 350°F greasing and lining two 9-inch pans whisking 2 1/2 cups flour 2 tsp baking powder and 1/2 tsp salt beating 1 cup softened butter and 1 3/4 cups sugar medium-high 2 to 3 minutes light and fluffy adding 4 room temperature eggs one at a time then 2 tsp lemon zest 3 tbsp lemon juice and vanilla alternating flour with 3/4 cup room temperature sour cream beginning and ending with flour just combined dividing between pans baking 28 to 32 minutes until toothpick clean cooling 10 minutes then on racks completely then beating 16 oz room temperature cream cheese and 1/2 cup room temperature butter silky smooth adding 4 to 5 cups sifted powdered sugar 2 tbsp lemon juice and 1 tsp lemon zest beating fluffy gently folding 3/4 cup finely diced patted-dry fresh strawberries adding optional pink gel coloring assembling with frosting between and over layers garnishing with fresh halved strawberries and lemon rounds immediately before serving. A completely perfect moist lemon sour cream fresh strawberry cream cheese frosting spring birthday cake recipe.