Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with cooking spray or butter.

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In another mixing bowl, beat the sugar, eggs, and vegetable oil until well combined.

Add the lemon zest, lemon juice, and buttermilk to the wet mixture and stir to combine.

Gradually mix the dry ingredients into the wet mixture until just combined.

Fold in the fresh berries gently.

Divide the batter evenly between the two cake pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.

While the cakes are cooling, make the cream cheese frosting. In a mixing bowl, beat the softened butter and cream cheese together until smooth.

Add the powdered sugar and vanilla extract to the mixture and beat until the frosting is light and fluffy.

Once the cakes have cooled completely, spread a generous amount of frosting on top of one cake layer.

Place the other cake layer on top of the frosting, and spread more frosting on the top and sides of the cake.

Decorate the cake with fresh berries and sparklers or other decorations (optional).

Refrigerate the cake for at least 30 minutes before serving to let the frosting set.