Pulse the berries in a blender or food processor until smooth.

Pour into a small saucepan.

Add the sugar, lemon juice and zest, and cornstarch and stir to combine.

Heat over a medium setting for about 10 to 15 minutes as you stir constantly, and the filling thickens. Remove from the heat and allow to cool in the fridge for about 2 hours.

Preheat oven to 350°, and lightly grease four 9-inch round cake pans.

Beat the butter with a whisk or electric mixer until its creamy and lemony in color.

Add the sugar gradually, beating until the mixture is light and fluffy.

Add the egg yolks one at a time as you beat continuously.

Measure the flour, baking powder and salt in a separate bowl, and stir to blend.

Add about a third of the flour mixture to the butter/egg yolk mixture, beating well.

Beat the yogurt and milk together, then add about a third of the mixture to the butter mixture, continuing to stir.

Repeat until all the milk/yogurt and flour mixture have been incorporated into the batter.

In a separate bowl, beat the egg whites until stiff peaks form.

Stir about a third of the egg whites into the batter.

Add the remaining egg whites, folding them gently into the batter.

Transfer the batter to the cake pans, and bake for 16 to 20 minutes. A clean knife inserted into the center of the cake should come out clean.

Allow the cake to cool for about 10 minutes before transferring to a wire rack to cool completely.

Add the cream cheese and 1/3 cup sugar into a bowl, and beat together until smoother.

Beat in the strawberries until well blended.

In a separate bowl, beat the cream and lemon juice together until foamy.

Add the remaining 1/3 cup of sugar, and continue to beat until stiff peaks form in the cream mixture.

Fold about half the cream mixture into the cream cheese mixture.

Repeat until the mixture is just blended.

Assemble the cake by dividing the strawberry lemon filling between the first three layers.

Add the top layer, and frost.