Macerate ½ cup diced strawberries with 1 tablespoon sugar and optional lemon juice for 15-20 minutes. Purée and strain ½ cup of strawberries for the frosting.

Preheat oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them or lining with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

In a large bowl, cream softened butter and granulated sugar until light and fluffy (3-5 minutes).

Beat in eggs one at a time, then stir in vanilla extract.

Gradually add dry ingredients in three additions, alternating with buttermilk in two additions, mixing until just combined and starting and ending with dry.

Gently fold in 1 cup of finely diced strawberries.

Divide batter evenly between prepared pans and bake for 28-32 minutes, or until a wooden skewer comes out clean.

Cool cakes in pans for 10-15 minutes, then invert onto a wire rack to cool completely.

Beat softened butter until creamy, then gradually add sifted powdered sugar, alternating with heavy cream/milk and strained strawberry purée. Beat until light, fluffy, and smooth, adding a pinch of salt and vanilla extract. Adjust consistency with more cream or powdered sugar as needed.

Once cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate and spread with a generous layer of strawberry buttercream, then add a spoonful or two of macerated strawberries.

Place the second cake layer on top and spread the remaining buttercream over the top and sides of the cake.

Decorate with fresh whole or sliced strawberries and optional mint leaves. Chill for at least 30 minutes before slicing and serving to allow the frosting to set.