Strawberry Cake with Lemon Cream Topping

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square pan; line the bottom with parchment if desired.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time until smooth, then mix in the vanilla extract.
Add the dry ingredients in 3 additions, alternating with the buttermilk, mixing just until combined after each addition.
Gently fold in the diced strawberries that have been lightly tossed with a little flour to help prevent sinking.
Spread the batter evenly into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the lemon cream: In a chilled bowl, whip the cold heavy cream to soft peaks. Add powdered sugar, lemon zest, and lemon juice; continue beating to medium-stiff peaks.
Assemble: Spread the lemon cream over the cooled cake. Garnish with fresh strawberries or extra zest if desired. Chill 1 hour before slicing for clean cuts.