Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a medium bowl, whisk together cake flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg whites and fresh lemon juice, mixing until just combined. Gradually fold in the dry ingredients, then gently incorporate the diced fresh strawberries until evenly distributed.

Divide the luscious batter evenly between the prepared pans and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.

In a saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice for the jam. Stir until thickened, about 10-15 minutes. Let it cool completely.

In a mixing bowl, beat cream cheese and whipped cream with powdered sugar until smooth and fluffy, about 3-5 minutes.

Once the cake layers are completely cool, place one layer on a serving platter. Spread a generous layer of strawberry-lemonade jam evenly on top. Carefully place the second cake layer on top and frost with the strawberry frosting.

Chill the assembled cake in the refrigerator for at least 30 minutes. Garnish with fresh strawberries and a sprinkle of lemon zest before serving.