Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two nine-inch (23-centimer) round pans with Gefen Parchment Paper cut to the size of the bottom of the pan.

Beat eggs with the salt and sugar until light in color, about eight full minutes. Add the remaining cake ingredients, mixing on low speed just until incorporated.

Pour into the lined pans. Bake for about 25 minutes, until a toothpick inserted in the middle comes out clean. Let cool.

Beat the heavy cream together with the sugar. Add cream cheese and beat just until combined.

Line the bottom of a nine- to 10-inch (23- to 26-centimeter) springform pan with parchment paper. Place one of the cooled cakes into the pan.

Line the whole circumference with ladyfingers, sugar side facing outwards. Don’t worry if it’s not perfect. Once you add the cream, it will be easier to adjust.

Slice about eight strawberries that have been defrosted for eight to 10 minutes. They should be soft enough to slice but not mushy. Spread them around the center and sides of the cake. Sprinkle with two to three tablespoons sugar and one tablespoon lemon juice.

Put about one and a half inches of cream on top of the strawberries and spread until smooth.

Place the second cake on top.

Add another one and a half cups of the whipped cream mixture and spread evenly. Top with macerated strawberries: Place about 10 strawberries in a bowl. Add 1/4 cup sugar and one to two tablespoons lemon juice. Allow to sit for a few minutes and then spread on top of cake. Don’t slice these strawberries; leave them whole.