PREPARE THE CAKE: Preheat the oven to 350°F and grease the pan(s).

Mix the egg yolks, vanilla extract, and a small amount of the milk in a medium bowl.

In a large bowl, combine and slowly blend the flour, sugar, baking powder, and salt.

Add the rest of the milk and butter in small parts. Slowly increase the beating speed and slowly add the egg mixture form the medium bowl.

Pour the batter into the pan, filling it halfway, and bake till the cake is golden-brown or until a toothpick tester comes out clean.

Cool the cakes in the fridge.

PREPARE THE FILLING: (Or just use your favorite strawberry jam!)

In a large and wide bowl, crush the strawberries to mashed berry.

Mix together the strawberries, sugar, and lemon juice in a saucepan and stir over low heat until the sugar is dissolved.

Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 °F (105 °C).

Cool and refrigerate before using on the cake.

PREPARE THE FROSTING:Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added.

Beat in lemon juice and zest. Add 1 tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency. (Frosting can be made up to 2 days ahead and stored in the refrigerator. Make sure to let it come to room temperature before using.)

Finally, layer and frost the cake. Enjoy!