Making Strawberry Lemonade Cake is straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar on high speed until light and fluffy, about 3-4 minutes.

4. Add Eggs: Add the eggs, one at a time, to the butter mixture, beating well after each addition.

5. Incorporate Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

6. Add Flavor: Fold in the mashed strawberries and lemon zest gently with a spatula until evenly distributed.

7. Divide Batter: Pour the batter equally into the prepared cake pans.

8. Bake: Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool the Cakes: Once baked, remove from the oven and allow the cakes to cool in their pans for about 10 minutes. Carefully turn out the cakes onto wire racks to cool completely.

10. Prepare the Frosting: While the cakes are cooling, make the lemon cream cheese frosting. Beat the softened cream cheese and butter together in a bowl until smooth.

11. Add Sugar and Flavor: Gradually add the powdered sugar, lemon juice, and lemon zest. Mix until creamy and spreadable.

12. Assemble the Cake: Once the cake layers are cooled, place one layer on a serving platter. Spread an even layer of frosting on top. Place the second layer on top and frost the top and sides of the entire cake.