Preheat your oven to 180°C (350°F). Grease two 9-inch cake pans and line the bottoms with parchment paper.
In a mixing bowl, whisk together the cake flour, baking powder, and salt until evenly combined.
In a separate large bowl, beat the eggs with sugar using a whisk or hand mixer until the mixture becomes thick, pale, and slightly fluffy, about 5 minutes.
Gently fold the dry ingredients into the egg mixture, then add the melted butter and vanilla extract, mixing just until smooth and combined. Be careful not to overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, until the cakes are golden and a toothpick inserted in the center comes out clean. Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes cool, hull and slice the strawberries. Toss them in a bowl with 2 tablespoons sugar and a squeeze of lemon juice if desired. Let sit for 15 minutes to macerate and release juices.
In a chilled bowl, whip the heavy cream with 2 tablespoons sugar until soft peaks form, about 3-4 minutes. Keep refrigerated until ready to use.
Level the cooled sponge layers with a serrated knife if domed. Place one layer on a serving plate and spread a layer of whipped cream over the top, followed by a generous amount of macerated strawberries. Repeat with the second layer.
Cover the top and sides of the assembled cake with the remaining whipped cream. Decorate with additional strawberries if desired. Chill the cake for at least 1 hour to set and meld flavors.
Slice and serve this juicy, tender cake chilled, making sure each piece has plenty of strawberries and cream to enjoy that perfect balance of sweetness and freshness.
