Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.

In a medium bowl, mix the cream cheese, powdered sugar, and lemon juice until smooth.

Once the cakes are completely cooled, place one layer on a cake stand and spread half of the cream cheese filling on top.

Add a layer of sliced strawberries on top of the filling.

Repeat with the second layer, then place the third layer on top.

For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and heavy cream until desired consistency is reached.

Frost the top and sides of the cake with the buttercream frosting.

Decorate with additional strawberries or edible flowers as desired.