Preheat the oven to 350°F (175°C). Grease and flour a baking pan.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In another bowl, combine the flour and baking powder.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk.

Fold in the sliced strawberries.

Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick comes out clean.

In a mixing bowl, whip the heavy cream until soft peaks form.

Gradually add the powdered sugar, lemon juice, and lemon zest, continuing to whip until stiff peaks form.

Once the cake has cooled, spread the lemon cream topping over the cake.