Hydrate cornmeal by mixing with buttermilk and vanilla extract

Grease a 9-inch cake pan with butter and line the bottom with parchment paper

Combine dry ingredients: flour, baking powder, baking soda, and salt in a bowl

Massage lemon zest with sugar using fingertips to release oils

Cream butter and lemon-sugar mixture until light and fluffy

Add eggs one at a time, beating well after each addition

Alternate adding dry ingredients and buttermilk-cornmeal mixture, starting and ending with dry ingredients

Finish mixing by hand with a spatula to ensure all ingredients are incorporated

Pour batter into prepared pan and smooth the top

Bake at 350°F for 40-50 minutes on the middle rack until a toothpick comes out clean

Cool cake completely in the pan

Trim 5-6 strawberries to equal height to use as supports between layers

Toss remaining strawberries with ¼ cup sugar and 2 teaspoons lemon juice to macerate

Run a knife around the cake edges and invert onto a cutting board

Peel off parchment and reinvert onto a serving plate

Use a serrated knife to score the midline of the cake, then cut horizontally to split into two layers

Whip heavy cream to medium-firm peaks without adding sugar

Place trimmed strawberries on bottom cake layer as supports

Spread half of whipped cream over the strawberries

Place top cake layer on supports

Top with remaining whipped cream and macerated strawberries

Drizzle reserved strawberry syrup over the top

Slice with a serrated knife and serve