If using sour milk: place 1 tablespoon of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.
In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, salt and the zest). Set aside.
Generously grease and flour two 9" round cake pans. Set aside.
Mix half of the lemon zest and lemon juice with sugar in a small mixing bowl. Mix until the sugar turns yellow and is fragrant.
In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla, lemon extract and beat well again.
With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
Pour the batter into prepared pans.
Bake for 25 to 30 minutes OR until the toothpick inserted in the center comes out clean.
Let the cake cool completely in pans. Invert onto a cutting board.
!assembly:
Place one layer of the cake onto your serving platter or a cake stand.
Place half of the whipped topping over the layer and spread with an offset spatula.
Decorate with ⅓ of the strawberries.
Top with the second layer of the cake.
Decorate with the remaining whipped topping and strawberry slices.
Sprinkle with the remaining lemon zest.
Serve immediately.
Notes
Refrigerate any leftovers for up to 1 day. If using sour milk: place 1 tablespoon of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.