Preheat your oven to 350°F (177°C). Prepare two 8-inch or 9-inch cake pans (for thicker layers), or three 6-inch cake pans by greasing them with butter and lining the bottoms with parchment paper.

Mix the milk and lemon juice in a small bowl, then set it aside for 5-10 minutes, allowing the dairy-free buttermilk to form.

In a separate bowl, whisk together the cake flour, all-purpose flour, baking powder, lemon zest, and sea salt. Set aside.

In a large bowl, cream together the softened butter and organic cane sugar using a hand mixer on high speed, beating for about 2-3 minutes until the mixture becomes light and fluffy.

Add the eggs one at a time, mixing well between each addition. Follow by incorporating the freshly squeezed lemon juice and vegetable oil, continuing to mix until fully blended.

Gradually fold the dry ingredients into the butter mixture, alternating with the buttermilk mixture. Stir on low speed until the batter is thick yet smooth and easily flows off the whisk when lifted.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Ensure they rest for 1-2 hours in a cool area before assembling.

In a small bowl, combine the strawberry preserves with freshly squeezed lemon juice, stirring until smooth and easy to spread. Set aside for assembly.

Beat the softened butter in a stand mixer (or with a hand mixer) on medium-high speed until it becomes pale and creamy. Gradually add the sifted powdered sugar, followed by the strawberry preserves and almond milk. Continue mixing on medium speed until the frosting reaches a smooth, fluffy consistency. Adjust by adding more milk for a thinner texture or more powdered sugar for a thicker one.

Place the first layer of cake onto a cake stand. Evenly spread a layer of buttercream on top, followed by a few spoonfuls of the strawberry filling.

If assembling a three-layer cake, repeat the process for the second layer. Once stacked, spread a thin, even layer of buttercream over the top and sides of the cake, smoothing it out for a neat finish.

Using a piping bag with a decorative tip, create buttercream designs along the sides and top of the cake. Chill the cake in the fridge for about 5 minutes to help set the buttercream. For an extra flourish, garnish with fresh strawberry slices or spring flowers if desired.