preheat oven to 350 with rack in middle of the oven
lightly grease and dust with flour two 8 or 9 inch round cake pans
in a medium bowl sift together the cake flour, salt and baking powder
in the bowl of your electric mixer, cream the butter and sugar together whipping until pale yellow and fluffy (about 5 min)
add eggs one at a time beating until combined, then add vanilla
with mixer on low speed alternatively, add flour mixture and milk in four batches. Beat until just combined
divide batter between both pans, spread evenly with cake spatula
bake until cakes begin to pull away from the sides of the pan, and a toothpick inserted comes out clean. about 20-25 minutes (the tops of the cake will be pale in color)
let cool in pans for 5 minutes then invert onto wire racks to cool completely.
Filling
in a small saucepan, combine 5 tablespoons sugar, lemoncello, lemon juice and 1 tablespoon of water
whisk over heat until sugar is dissolved, then remove from heat
Set cakes with tops facing up and poke holes with the tines of a fork, leaving a half inch border on the outside of the cake, brush the cake with the syrup*
Slice strawberries (leave 8 or 10 whole for top of the cake)
With your electric mixer beat the heavy cream with 2 tablespoons of sugar, start at a low speed and gradually increase the speed until cream is fully whipped and forms stiff peaks
Top bottom layer with half the whipped cream (leave a half inch border), then layer the sliced strawberries over the whipped cream
Place the second layer on top of the strawberries and cover the layer with the remainder of the whipped cream leaving a one inch border.
Place whole berries on top of the whipped cream as a garnish
Dust with confectioners sugar
Notes
*my syrup did not penetrate the top layer, make sure your holes go down a little into the cake, not just the top layer.