In a mixing bowl, whisk cake flour, baking powder and salt; whisk until combined.
Set a small saucepan over medium-high heat and add milk and butter; bring to a boil.
Remove from heat and stir in vanilla and lemon juice. Set aside to cool.
In your mixer's bowl, combine eggs and sugar; beat until pale yellow, fluffy, and doubled in size.
With the mixer on, slowly pour in the cooled milk mixture (I suggest stirring the milk mixture before adding to the mixer); mix until well incorporated.
Turn off mixer and gently fold in the flour mixture.
Spread the batter in the prepared pans and bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Remove from oven and set pans on a cooling rack.
Snap open the springform pans and turn out the cakes; let completely cool.
Make the Frosting
In the meantime, prepare the frosting. In a mixing bowl, combine the whipping cream, powdered sugar and vanilla. Cover and chill in the refrigerator for 30 minutes.
When chilled, beat the frosting until stiff peaks form.
Assemble the Cake
When cakes are completely cooled, cut one of the cakes crosswise so you end up with 3 round layers. One will be bigger than the other two.
Spread half of the whipped frosting over one of the thinner cake layers. Add the second thin cake layer over the whipped frosting.
Spread the strawberry pie filling over the cake. Top with the last cake layer.
Spread the rest of the whipped frosting over the cake. Top with fresh strawberries. Chill finished cake in the fridge for 1 hour.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.