Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8-inch cake tins and set aside.

In a large bowl combine flour, baking powder, baking soda, salt, and whisk well.

In a separate large bowl fitted with a hand or stand mixer beat butter and sugar for 3-5 minutes or until light and fluffy. Add in eggs and egg yolks one at a time with your mixer on low. Add in vanilla extract, lemon zest, and lemon juice until combined.

In 3 separate increments add flour mixture and buttermilk mixture, alternating and finishing with the last flour addition. In a small bowl toss together your diced strawberries and 2 tablespoons of flour. Fold strawberry chunks gently into cake batter.

Pour batter evenly into two cake tins and bake for 30 minutes or until a toothpick comes out cleanly. Cool for thirty minutes and remove from cake tins to finish cooling on a wire baking rack.

In a food processor of vitamix, blend freeze dried strawberries until a powder consistency is reached. In a large bowl fitted with a stand or hand mixer beat butter until light and fluffy, about 3-5 minutes. Add vanilla extract, salt, and 1/3 of powdered sugar to butter mixture until fluffy. Add in a tablespoon of half and half at a time after powdered sugar. If frosting is still or you live in a dry climate add two at a time. If you live in a humid climate, you may need less.

Continue to add powdered sugar and half and half in two separate increments and mix until light and fluffy. Add in freeze dried strawberries as the last addition.

Assemble cake layers and pipe a 'dam' around the rim of the cake with a ziplock bag or piping bag. Fill inner circle with lemon curd and frost evenly with strawberry buttercream. Optional: top off with fresh berries and lemons slices.