Preheat the oven to 350°F. Line the bottom of an 8-inch round deep cake pan or 8-inch round springform pan with a round of parchment paper and lightly grease the sides.

Sift the flour, cornstarch, and baking powder into a mixing bowl. Add the sugar and salt and whisk to blend well. Add the soft butter, beaten eggs, lemon juice, lemon zest, milk, and vanilla and beat until the batter is smooth.

Spoon the batter into the prepared pan and spread it out evenly. Bake for 35-45 minutes until the cake is evenly golden and a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Combine chopped strawberries and sugar in a bowl and toss together. Leave them for 10-20 minutes or until they have released some of their juices. Strain the strawberries, reserving the juice.

Combine whipping cream with skim milk powder in a large bowl and whisk or beat until the cream forms peaks. Add the sugar and vanilla and continue to beat until they form semi-firm peaks.

Use a large serrated knife to slice the cake in half horizontally. Brush away any crumbs. Place the bottom layer of cake onto a serving plate. Spoon a little under half of the cream over the cake and spread it out evenly leaving about ½-inch border. Spoon the drained chopped strawberries over the cream. Place the top layer over the filling and apply a bit of pressure.

Spoon the remaining cream over the cake and pile the fresh sliced strawberries over the cream. Just before serving, drizzle the reserved strawberry juices on top.

Serve immediately or place in the fridge for an hour to firm up slightly.