In a medium bowl, combine strawberries, juice of one lemon, and 1/4 cup of sugar.

Cover bowl and set aside to marinate. This step can be done several hours ahead of time, or overnight in the refrigerator.

Preheat oven to 325 degrees. Grease just the bottom of a 9x13 glass baking dish.

Prepare cake according to package directions, substituting lemonade for water and adding lemon zest to batter.

Use shortest recommended baking time on package as cake will brown a little quicker with the addition of the sugar in the lemonade to the batter.

Remove cake from oven and let cool.

Once cake is cooled, use a large straw or the handle of a wooden spoon to poke holes all over cake.

Strain juice from strawberries into a small bowl and combine with lemon curd.

Pour lemon curd and strawberry mixture over cake and smooth down into holes.

Layer strawberries on top.

In the bowl of a stand mixer with whisk attachment, combine very cold heavy cream, 1/4 cup of sugar and vanilla extract.

Whip until soft peaks form.

Layer whipped cream over top of strawberries.

Refrigerate for several hours or overnight.