• Pre-heat oven to 350 F. Grease a square baking pan, or round 8’inch baking pan with non-stick spray or butter.
• Whisk together the dry ingredients, flour, baking powder, baking soda, and salt in a bowl and whisk it and set it aside.
• Using a handheld mixer or kitchen aid, beat butter and sugar on high speed until light and creamy, about 2-3 minutes. Add eggs one at a time, followed by lemon zest and lemon juice, vanilla. Beat for another 1 minutes and it is mixed in and it looks fluffy. Scrape the bowl in between while mixing.
• Add half of the flour mixture, followed by buttermilk and mix on low speed and add rest of flour and buttermilk mixture. Mix until just combined. Do not overmix.
• Pour cake batter into the prepared pan and bake until its golden in color and center is baked when you test it with a toothpick for 30 minutes.

Strawberry Sauce

• While the cake is baking, make the strawberry filling. Add chopped strawberries and sugar to small saucepan along with water and cornstarch. Bring to boil, and then reduce heat and simmer until its thickened for about 507 minutes more.
• Remove from heat.
• Once the cake is baked, use a wooden dowel or end of wooden spoon to create holes/poke about 1 inch apart, all over the cake all the way to the bottom of the pan. Spoon strawberry filling all over the cake, make sure you are pouring the sauce in the holes as much as possible.
• Cover it and let it cool down completely at least for an hour.

Whipped Cream

• With the help of a handheld mixer or kitchen aid mixer, with whisk attachment, beat whipping cream along with powdered sugar and vanilla to form medium peaks. Once the cake has cooled down, spread it all over the top of the strawberry sauce. You can garnish it with extra strawberries as you wish.
• I piped some frosting in little rounds, and placed strawberries on top.
• Serve immediately or later. Can be made a day in advance and leftovers should be stored in the fridge.