MAKE THE CAKE:

1. Preheat the oven to 350 degrees.
2. Grease a 9×13 cake pan with baking spray and line with parchment paper.
3. Cream together the room temperature butter and sugar until light and fluffy. Add in the lemon juice and zest.
4. Add the room temperature eggs to the butter mixture one at a time until thoroughly incorporated.
5. Sift together the flour, salt, baking powder, and baking soda.
6. Add the flour mixture, alternating with the room temperature buttermilk, in 3 additions. Scrape the bowl between each addition and incorporate well but do not over-mix.
7. Spread the cake batter into the greased pan and bake until a toothpick inserted in the center comes out clean and the top springs back gently when touched, about 40 minutes.
8. Let the cake cool and when completely cool, use a biscuit cutter in your desired size to cut out rounds.

FOR THE LEMON THYME SYRUP:

1. Combine the water, sugar, thyme sprigs, and lemon in a small saucepan and bring to a boil. Simmer 1-2 minutes and then remove from heat.
2. Let the syrup infuse and cool, about 30 minutes. Strain the syrup and refrigerate.

FOR THE ROASTED STRAWBERRIES:

1. Preheat the oven to 350 degrees and combine the strawberries, vanilla, maple syrup, sugar, and olive oil. Roast the berries until the juices run out and thicken slightly, about 30 minutes.

FOR THE WHIPPED CRÈME FRAÎCHE:

1. Chill the bowl you are using in the freezer for 10 minutes. Beat all of the ingredients until stiff. Refrigerate until ready to use.

ASSEMBLE:

1. Slice the cake rounds in half to form two layers.
2. Generously brush each layer with the thyme syrup.
3. Spread the bottom layer with a tablespoon of the strawberry preserves and top with the whipped crème fraîche.
4. Top the top layer with whipped crème fraîche, roasted strawberries, and a thyme sprig. Garnish with freeze-dried strawberries, if desired, to add crunch. Serve right away.