Preheat oven to 350 degrees F
Grease and line one 11" x 17" cake pan with parchment paper
Stir together cake flour, baking powder and salt and set aside
Cream together butter and granulated sugar in large bowl, using paddle attachments on electric mixer, for about 3 minutes until light and fluffy.
Add in eggs, one at a time, beating after each addition.
Continue mixing as you add in vanilla extract, lemon juice and lemon zest.
Add in about 1/3 of the flour mixture and mix on low just until blended.
Pour in 1/2 of the milk and mix until smooth. Continue alternating flour and milk.
Scrape down sides and beat for one minute more until smooth.
Pour cake batter into cake pan, spreading evenly with spatula.
Place pan in center of oven and bake for approximately 45 minutes, until cake is golden and toothpick placed in center comes out clean.
Remove pan from oven and cool for 20-30 minutes
Carefully remove the cake from the pan and place on wire rack to cool completely.
When cool, slice cake in half horizontally so you have two layers. Place bottom layer on cake serving plate.
Spoon thawed sweetened strawberries and juice onto bottom layer of cake, letting juice soak in.
Set ice cream out on counter to soften. When softened, mix it together with one quart of sliced fresh strawberries and spoon it on top of the sweetened strawberries, to within an inch of edge of the cake.
Place top layer of cake onto ice cream. Freeze immediately for at least two hours or overnight.
Remove cake from freezer and frost top and sides with whipped cream. Return to freezer.
30 minutes before serving, remove frosted cake and top with halved strawberries. Enjoy!