Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
In another bowl, beat the eggs and sugar with an electric mixer until the mixture is pale, fluffy, and slightly thickened, about 3 minutes. This creates a light base for the cake.
Pour in the melted butter and vanilla extract, then continue beating until everything is well combined and smooth.
Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix. Pour this batter into your prepared springform pan and smooth the top.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the cheesecake filling by beating the cream cheese and sugar with an electric mixer until smooth and fluffy, about 2 minutes. Mix in vanilla extract and lemon juice until well incorporated.
In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the cream cheese mixture until smooth and airy.
Slice the strawberries and toss them with a tablespoon of sugar. Let them macerate for about 10 minutes until juicy and fragrant.
Using a sharp knife, carefully slice the cooled cake horizontally into two even layers. Place the bottom layer on your serving plate.
Spread a generous layer of cheesecake filling over the bottom cake layer. Top with half of the macerated strawberries, then place the second cake layer on top.
Spread the remaining cheesecake filling over the top and sides of the assembled cake. Decorate with the remaining strawberries, arranging them attractively on the top. Chill the cake for at least 4 hours or overnight to set.
