Grease and line 2 9" cake pans with parchment paper cut to fit. Grease the parchment paper as well. Preheat the oven to 350 degrees F.

In a large bowl, sift the flour, baking powder, and salt. Sift three of 4 times to make sure all the flour is broken up and very fine.

In a saucepan over medium-high heat, bring the milk and butter to a boil. Immediately remove from heat and let sit for 5 minutes. Stir in the vanilla.

In the bowl of your mixer, beat the eggs and sugar until they are have doubled in volume. With the mixer on low slowly pour the warm milk mixture down the side of the bowl. Stir in the lemon zest.

Remove the bowl from the mixer and fold in the flour mixture.

Divide the batter between the two prepared pans and bake for 15 minutes. The cakes are done when they are golden, a toothpick comes out clean and they spring back when gently pressed. Remove from oven and set on wire racks. Run a sharp knife around the edges and allow to cool for 10 minutes. Turn out from pans and remove the parchment paper before allowing to cool completely.

Meanwhile, make the whipped cream frosting. Sprinkle the gelatin over 1/4 cup of the heavy cream in the bowl of a double boiler and allow to sit for 5 minutes. Place the bowl over simmering water and whisk until the gelatin has dissolved. Allow to cool a few minutes before proceeding.

Whip the remaining cream in the bowl of your stand mixer. Sprinkle in the confectioners sugar and vanilla and whip until soft peaks form. Gently fold in the gelatin mixture.

Set aside some pretty strawberries for the topping/ Remove the tops of the remaining strawberries and slice them thin.

When ready to assemble, layer half of the whipped cream over a single layer and arrange the strawberries over top. Press the second cake over top gently to secure. Top with the remaining whipped cream.

Top with the pretty strawberries and serve.