1-Getting Started with Prep: Preheat the oven to 325°F (163°C) and line three 8 or 9-inch round cake pans with parchment paper; grease the edges with cooking spray. In a large bowl or mixer, combine the lemon cake mix, flour, sugar, and lemonade mix. Add sour cream, melted butter, milk, and eggs; beat for one minute, scraping sides halfway through.

2-Baking and Cooling the Layers: Divide the batter evenly among the prepared pans and bake for 20-25 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans briefly, loosen edges, invert onto racks, remove parchment, and cool completely. This cooling step is key rushing it might make your layers stick or break!

3-Making the Frosting and Assembling: For the buttercream, beat butter until smooth. Gradually add powdered sugar and strawberry puree, mixing slowly until combined. Add milk as necessary to achieve a spreadable consistency. Assemble the cake by placing the first layer on a platter, spreading frosting evenly, and adding strawberry slices. Repeat for the second layer, add the third, apply a thin crumb coat, chill in the freezer for 30 minutes, then finish with a smooth layer of frosting and decorate with fresh strawberries.