In a bowl, mix the dry ingredients. In a cup, mix the milk and vanilla.

Beat the butter until light and creamy. Add the sugar and beat until fluffy. Beat in the eggs, one at a time. Beat in the dry ingredients in 3 batches, alternating with the milk mixture. Fold in the lemon zest.

Scrape the batter into two greased and lined 6” round cake pans. Bake at 350F for 20-25 minutes, until springy. Cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.

In a heatproof bowl set over a pan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch.

Attach the bowl to the mixer fitted with the whisk attachment. Beat until it holds stiff (but not dry) peaks, and is fluffy and cooled.

Mix the strawberries, lemon zest, sugar and a pinch of salt. Let macerate for at least 30 minutes, or until the berries become juicy.

Level the tops of the cakes with a serrated knife. Place a dab of buttercream in the center of a cake stand/serving plate, then place one cake layer over the buttercream and press it down to help the cake stick to the buttercream and the plate.

Spread a thin layer of preserves on the cake; this helps keep the cake moist while adding a bit of flavor. Spread on ⅔ of the buttercream.

Add the other layer, bottom up so that you have a flat top. Press down slightly to get rid of some of the gaps in between the layers (if you still have gaps, you can spackle on some buttercream in the cracks). Add the rest of the buttercream to the top of the cake, then pile on the macerated strawberries. Decorate with more berries and mint.