Preheat your oven to 350°F (175°C). Grease and line your 9-inch round cake pans with parchment paper.

In a small bowl, combine 2 cups of milk and 2 tbsp of lemon juice. Stir and set aside for 5-10 minutes to create homemade buttermilk.

In a large mixing bowl, whisk together 4.25 cups of flour, 3.5 tsp of baking powder, 0.75 tsp of salt, and 0.5 tsp of ground cinnamon until evenly mixed.

In another mixing bowl, beat 1 cup of butter and 2 cups of sugar on medium speed until light and fluffy—around 3-5 minutes. Add in 4 eggs, one at a time, ensuring each egg is fully incorporated before moving on. Mix in the 2 tbsp of vanilla essence and 1/3 cup of oil.

Slowly alternate adding the flour mixture and the buttermilk mixture to the butter mixture, starting and ending with the flour. Mix until just combined—do not overmix!

Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

While the cakes cool, in a small bowl, mix together 1 cup of strawberry preserves and 2 tbsp of lemon juice until well blended. Set aside.

In a mixing bowl, beat 8 oz of cream cheese and 1/2 cup of butter until smooth. Gradually add 4.5 cups of powdered sugar along with 1.5 tsp of vanilla essence and 4 tbsp of milk, beating until you have a fluffy frosting.

Once the cakes are cool, level the tops if necessary. Place one layer on a serving platter and spread a portion of the strawberry filling over the top. Add a layer of frosting, then carefully place the second cake on top.

Spread frosting over the top and the sides of the cake. Decorate with fresh strawberries atop the cake and around the base.

Refrigerate the cake for about 5 minutes before serving to set the frosting.