Preheat the oven to 350°F (175°C). Grease and flour a cake pan.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

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

Stir in the milk and vanilla extract.

In another bowl, combine the flour and baking powder. Gradually add to the wet mixture.

Fold in the sliced strawberries.

Pour the batter into the prepared cake pan and bake for 25-30 minutes.

In a saucepan, combine lemon juice, sugar, and eggs. Whisk until smooth.

Cook over medium heat, stirring constantly until thickened.

Remove from heat and stir in the butter and lemon zest until well combined.

Once the cake is cooled, slice it in half horizontally.

Spread a layer of lemon curd on the bottom half of the cake.

Place the top half of the cake back on and spread more lemon curd on top.

Garnish with additional strawberries if desired.