Preheat the oven to 350°F (177°C). Grease and flour two 8-inch cake pans.

Make the lemon cake batter: In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in lemon juice, zest, vanilla, and lemon extract.

In a separate bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and buttermilk to the wet mixture. Mix until smooth.

Bake the cakes: Divide the batter evenly between the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool for 10 minutes in pans, then transfer to wire racks to cool completely.

Prepare the strawberry filling: In a saucepan, combine strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Let cool completely.

Assemble the cake: Place one cake layer on a plate. Spread cooled strawberry filling over it, then top with the second cake layer.

Make the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Divide into bowls and tint with pink and orange food coloring.

Decorate: Drizzle glazes over the cake to create a marbled, swirled effect. Let set before serving.