Cream butter.
In a small bowl, rub the lemon zest into the sugar; sugar will become a pale yellow. Add to the butter. Mix until combined.
Add eggs one at a time until blended, followed by the extracts.
Whisk together the flour and baking powder. Reserve about 1/4 of a cup to toss with strawberries.
Finely chop strawberries and measure out 1/4 cup and place in a small bowl. Toss with reserved flour. Set aside.
Alternatively add the dry ingredients with the buttermilk.
On low speed, mix in the strawberry mix until evenly distributed throughout the batter.
Butter and flour 3-8" pans. Distribute batter evenly among the 3 pans.
Bake on middle rack until toothpick comes out clean, 30-35 minutes.
Cool i n pans for about 10 minutes. Then run a knife or offset spatula around the edges. Turn over and tap out the cake. Invert to right side up and place back on the cooling rack until they are completely cooled before icing.