Preheat oven to 350°F (175°C)
Butter two 8-inch round cake pans and line with parchment paper
In a bowl, cream butter and sugar until light and fluffy
Add eggs one at a time, mixing well after each addition
Mix in lemon zest, vanilla, and salt
In a separate bowl, combine flour, baking powder, and salt
Alternately add flour mixture and milk to butter mixture in three batches, mixing until smooth
Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean
For lemon curd: In a saucepan, whisk together sugar, eggs, and lemon juice
Cook over medium heat, stirring constantly until thickened (10-15 minutes)
Remove from heat, stir in butter until smooth
Chill for 10 minutes before using
For buttercream: Beat butter until creamy, gradually add powdered sugar, then add vanilla extract and mix until smooth
To make strawberry roses: Wash and hull strawberries, evenly coat with sugar to make them glisten
Arrange as roses for topping
Frost cake layers with lemon curd, stack, and cover in buttercream frosting
Place refrigerated strawberry roses on top as garnish