Preheat oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.

In a mixing bowl, combine sliced strawberries with sugar and lemon juice; let sit for 20 minutes.

Whisk eggs and sugar until pale and fluffy (about 5 minutes). Fold in sifted flour and baking powder gently.

Divide batter between prepared pans and bake for 25-30 minutes until golden brown. Allow to cool completely.

Beat heavy cream until soft peaks form; gradually add powdered sugar until stiff peaks are achieved.

Slice cooled cakes horizontally if needed. Layer one cake with macerated strawberries and whipped cream, then repeat with the second layer. Top with additional strawberries.