Preheat oven to 325°F.

Grease and flour a 9” round cake pan. Line bottom of pan with parchment paper; set pan aside.

Set aside 3 Tbsp of sugar.

In a large bowl, whisk together flour, baking powder, salt and remaining sugar. Add 2 whole eggs and 3 egg yolks; whisk together until well combined. (Note: Save the remaining 3 egg whites as they will be used later!)

Add melted butter, vanilla extract and lemon juice; whisk together until well combined.

Using an electric mixer, whip 3 remaining egg whites on medium speed for 1 minute, or until foamy. Increase speed to high and whip for 1 more minute. Add reserved sugar and continue whipping for 1-2 more minutes, or until soft peaks form.

Stir ½ of egg white mixture into batter and then gently fold remaining egg white mixture into batter.

Transfer batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into center of cake comes out clean. Let cake cool in pan for 10 minutes before transferring to a cooling rack to cool completely.

Using an electric mixer, whip the heavy cream with the powdered sugar and vanilla extract for 2-3 minutes, or until stiff peaks form.

Dice 2 cups of strawberries; fold strawberries into the whipped cream; set frosting aside.

Using a serrated knife, slice the cake into 2 even layers. Place one layer of cake on a large plate. Using a spatula, frost the top of the first layer with 2 cups of frosting. Place the remaining layer of cake on top and frost center with the remaining 2 cups of whipped cream.

Slice the remaining 2 cups of strawberries and arrange on top of whipped cream.

{Optional} Dust top of cake lightly with powdered sugar before serving.