• Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
• In a large mixing bowl, beat the butter and sugar until light and fluffy, about 5 minutes.
• Add the eggs one at a time, mixing well after each addition.
• In another bowl, whisk together the flour, baking powder, and salt.
• Add half of the dry ingredients to the butter mixture and mix just until combined.
• Mix in the buttermilk and vanilla extract.
• Add the remaining dry ingredients and mix until smooth.
• Divide the batter evenly into three bowls. Stir the freeze-dried strawberry powder, extra tablespoon of buttermilk, and optional pink food coloring into one portion.
• Transfer each batter to a prepared cake pan.
• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Prepare the Strawberry Filling

• Blend the strawberries until smooth.
• Combine the strawberry puree, lemon juice, sugar, and flour in a saucepan.
• Cook over medium heat, stirring constantly, until the mixture thickens.
• Simmer for 5 minutes, then cool completely.

Prepare the Whipped Cream Frosting

• Beat the softened cream cheese and powdered sugar until smooth.
• Slowly pour in the cold heavy cream while mixing on low speed.
• Increase to medium-high speed and whip until stiff peaks form.
• Fold in the vanilla extract.

Assemble the Cake

• Spread a small amount of frosting on a cake stand.
• Place one vanilla cake layer on top.
• Pipe a border of frosting around the edge and spread half of the strawberry filling in the center.
• Repeat with the strawberry cake layer.
• Top with the final vanilla cake layer.
• Apply a thin crumb coat of frosting and refrigerate for 30 minutes.
• Cover the cake completely with the remaining whipped cream frosting.
• Decorate the Strawberry Layer Cake with Whipped Cream Frosting with fresh strawberries and freeze-dried strawberry crumbs before serving.