Heat oven to 350 F. Grease and line three 8-inch round pans with parchment. Set out all cold ingredients to warm up.

Blend fresh or thawed frozen strawberries, then simmer puree over medium heat until thick and reduced by about half. Cool to room temperature.

Whisk cake flour, baking powder, baking soda, salt, and gelatin in a bowl.

In a large bowl, beat butter and sugar until very light and fluffy, about 3 minutes. Add eggs one at a time, mixing just until combined. Mix in vanilla.

Stir lemon juice into milk or buttermilk. Add dry ingredients to the butter bowl in 3 parts, alternating with milk in 2 parts, beginning and ending with dry. Mix on low just until you don’t see flour. Fold in the cooled strawberry reduction.

Divide batter evenly among pans. Bake for 18 to 22 minutes, rotating once. Layers are done when a toothpick comes out with a few moist crumbs.

Let cakes cool in pans for 10 minutes, then turn out onto racks to cool completely.

Beat cream cheese and butter until creamy. Add powdered sugar a cup at a time with the salt. Mix in vanilla and strawberry reduction. If it’s too soft, chill for 10 minutes.

Place the first layer on a stand. Spread frosting, then add a thin layer of sliced strawberries if using. Repeat with the second layer. Top with the final layer and frost the whole cake. Swirl the top. Chill for 20 minutes to set.

Slice with a warm knife for clean cuts. Garnish with fresh berries.