Chantilly Sweetheart Cake

1 cup flour, sifted 1/4 teaspoon salt6 eggs, separated1 cup sugar1 teaspoon lemon juice1 tablespoon vanilla extract2 cups heavy whipping cream, divided1 pound frozen sliced strawberries, thawed and drained, reserve juice (see note)Fresh strawberries, for garnishHeat oven to 325 degrees. Grease and flour two 8-inch round cake pans.Add salt to flour and sift into a small bowl (the flour should be sifted twice).With an electric mixer, beat egg whites until foamy, beat in sugar 1 tablespoon at a time until soft peaks form.In a separate bowl beat egg yolks until thick and lemon-colored. Add lemon juice and vanilla and fold into egg whites. Sift flour in 3 or 4 portions into meringue.Divide batter between pans and bake 20-25 minutes or until toothpick comes out clean. Cool on rack.Beat 1 cup whipping cream with 2 to 3 tablespoons sugar. Use to frost top and sides of one layer of cake. Top that layer with drained strawberries.In another bowl, beat remaining whipping cream with 2 to 3 tablespoons sugar. Put second layer on top of first and frost with whipped cream. Garnish with fresh strawberry. Serve with vanilla ice cream or Strawberry Bavarian (see note). Refrigerate.Serves eight.Cook's note: For Strawberry Bavarian prepare 3 ounces strawberry gelatin with 1 cup boiling water and 1 cup reserved strawberry juice (add cold water if necessary to make 1 cup). Refrigerate 1 to 2 hours until partially set. Beat in 1 cup nondiary whipped topping. Scoop into individual dishes, refrigerate until completely set.Nutrition values per serving of cake only: 429 calories, 26 g fat (15 g saturated), 42 g carbohydrates, 1 g fiber, 8 g protein, 241 mg cholesterol, 143 mg sodium.