Make the Cake:

1. Preheat oven to 350℉. Grease and flour two 9” round cake pans and line the bottom with parchment paper. The bottom of this cake can be sticky, so you could also spray the top of the parchment with non-stick cooking spray if you’d like. Set cake pans aside.
2. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and lemon zest. Set this flour mixture aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (I recommend using a large 6 qt bowl if doing 4 layers), beat the butter on medium-high speed until soft and fluffy (about 1-2 minutes). Add the brown sugar and granulated sugar and continue to beat until creamed together, about 2-3 minutes.
4. With the mixer on medium speed, beat in the eggs until totally combined, scraping down the sides of the bowl as needed.
5. Add in the yogurt, orange juice, lemon juice, and vanilla and mix on medium speed until everything is blended smoothly.
6. Turn the mixer down to medium-low speed and slowly add in the flour mixture. Continue to mix just until everything is combined and the batter is thick and smooth.
7. Divide the batter between the two cake pans (there will be about 2 – 2.5 cups per pan). Bake for 20-24 minutes until the tops are spongy, and a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow to cool at least 15 minutes in the pan before removing onto a wire rack to cool completely. I recommend covering the wire rack with parchment, since the cake can stick slightly when it’s still warm.

Make the Frosting:

1. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using hand beaters, beat together cream cheese, sugar, lemon zest, and vanilla until smooth and creamy (about 45-60 seconds).
2. With your mixer on medium speed, slowly pour in the heavy cream down the side of the bowl. Continue to beat on medium to medium-high speed until you have stiff peaks and the frosting is very thick. It will only take 1-2 minutes!
3. If not using the frosting right away, I recommend covering the bowl with plastic wrap and refrigerating until ready to use.

Assemble:

For Two Layers:

1. Place one cake layer on a serving plate or cake stand. Spread about 1/4 of the frosting evenly on top, and top with one layer of sliced strawberries. Carefully place the second cake layer on top. Spread another 1/4 – 1/2 of the remaining frosting across the top and around the sides of the cake, using a bench scraper or icing spatula to smooth out the sides. You will have extra frosting leftover, or you can frost the whole cake with the remaining frosting (not a naked cake). Optional to top with any remaining sliced strawberries.

For Four Layers:

1. Place one cake layer on a serving plate or cake stand. Spread about 1/4 of the frosting evenly on top, and top with one layer of sliced strawberries. Carefully place the second cake layer on top, and evenly cover the top with another 1/4 of the frosting. Place another layer of sliced strawberries on top, then top with the third cake layer. Spread another 1/4 of the frosting evenly on top, and top with one layer of sliced strawberries. Place the fourth cake layer on top. Spread the remaining frosting on top and around the sides. I like to place most of the frosting between the cake layers/gaps on the sides. Use a bench scraper or an icing spatula to smooth out the frosting on the sides, so that most of the cake layers are exposed.

Make Ahead Tip:

1. The cakes can be made ahead of time. Let them cool completely in the pans, then top with foil or plastic wrap and place in the refrigerator for a few hours or overnight until ready to assemble. The frosting can also be make ahead to time and covered for a few hours or overnight in the fridge. Gluten free baked goods can dry out easily, so I recommend keeping the frosted cake or any leftovers in the refrigerator to stay fresh.