Preheat the oven to 350 F. Grease and line two 6-inch round cake pans with parchment paper.

In a small bowl, stir together the flour, baking soda, and salt. Set aside.

In a medium bowl, combine the sugar, butter, and lemon zest and beat until light and fluffy.

Add the eggs, one at a time, beating after each addition.

Add in the flour mixture, alternating with the butter milk, beginning and ending with flour. Mix until combined.

Divide the batter into the prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool cakes for 15 minutes in the pan before transferring to a wire rack to cool completely.

Wrap cooled cakes in plastic wrap and place in the refrigerator.

Place 8-10 fresh strawberries into a blender.

Blend strawberries until pureed.

Transfer to a small bowl.

In a medium bowl, beat the butter until smooth.

Gradually add the powdered sugar and strawberry puree and beat on low speed until well-mixed. Beat on medium speed for 1-2 minutes, until frosting is smooth.

Transfer to a large piping bag.

Roll out red fondant on a flat surface lightly dusted with powdered sugar.

Cut out a castle using a shaped cookie or fondant cutter.

Place the cut-out fondant castle on a piece of wax or parchment paper.

Remove the stems from the strawberries and slice in half. If you want a bright red star, place the strawberry on the end where the stem was and slice in half though the tip of the strawberry. If you want a lighter pink/white star, place the strawberry on the non-cut side and slice into rounds, starting at the stem.

Place the cut strawberries on a flat surface and use a small star shaped cutter to cut out star shapes. Place cut shapes onto a paper towel.

Remove cakes from the refrigerator. Using a serrated knife, trim the tops of the cakes so that they are flat.

Place a piece of parchment paper on top of a cake stand or upside down plate. Place one cake on top of the parchment paper.

Pipe a circle around the perimeter of the cake to make a frosting barrier. Spread a layer of strawberry puree in the center of the cake. Add some sliced strawberries, if desired.

Place the second cake, cut side down, on top of the first cake. Pipe some frosting on top of the cake. Use an off-set spatula to move the frosting around the sides and top of the cake.

Once the cake is fully frosted, place the fondant castle on the top of the cake. Add the strawberry stars and sprinkles around the strawberries to make fireworks.