Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round deep cake pan with parchment paper and grease the sides.

In a bowl, sift together the flour, cornstarch, and baking powder. Add the sugar and salt, whisking well to combine.

Add the softened butter, eggs, lemon juice, lemon zest, milk, and vanilla extract. Mix until smooth and well combined.

Spoon the batter into the prepared pan and bake for 35-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.

Let the cake cool for 15 minutes in the pan before inverting it onto a wire rack to cool completely.

For the strawberry filling, combine the chopped strawberries with 1 tablespoon of sugar. Let them sit for 10-20 minutes to release their juices, then strain to remove excess liquid.

For the cream filling, beat the cold heavy cream with skim milk powder until soft peaks form. Then add sugar and vanilla extract. Beat until semi-firm peaks develop.

To assemble the cake, slice it in half horizontally. Spread half of the whipped cream on the bottom layer, then top with the drained strawberries. Place the top layer back on the cake.

Spread the remaining whipped cream on top and adorn with sliced strawberries. Drizzle with the reserved strawberry juice just before serving.