Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
In a large bowl, whisk together flour, salt, baking powder, and baking soda.
In another bowl, beat butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract
Alternate adding flour mixture and milk, beginning and ending with flour to avoid overmixing.
Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Let cake cool completely before slicing into 1 1/2-inch cubes.
In a medium saucepan, combine fresh strawberries, 1/4 cup sugar, and lemon juice. Cook over medium heat, mashing berries occasionally. Reduce heat and let simmer for 15-20 minutes until a thick sauce forms. Cool completely.
In a large bowl, whip heavy cream and powdered sugar until stiff peaks form.
Layer cake cubes in a serving trifle bowl, followed by a spoonful of strawberry sauce and fresh strawberries. Repeat layers, ending with whipped cream on top.
Chill for at least 2 hours before serving for the best flavor and presentation.