Lemony Sponge Cake with Strawberries and Cream

Heat oven to 350 °F. Grease two 8-inch round layer-cake pans. Line bottoms with waxed paper; grease paper Cake: Beat eggs and 2/3 cup sugar in a large bowl with electric mixer 8 to 10 minutes until very thick and tripled in volume.(This is important to assure high layers.) Beat in vanilla. Put flour in a medium-size strainer and sift over batter. Gently stir (fold) with a rubber spatula just until thoroughly blended. Pour into prepared pans Bake 18 to 20 minutes until golden around the edges and a pick inserted in centers comes out clean. Cool cakes on wire rack 10 minutes. Loosen edges from pans, invert on rack and let cool completely. When cool, carefully slice each layer in half, using a long serrated knife. Heat 1/3 cup sugar and the lemon juice until boiling. Stir until sugar dissolves. Brush hot syrup over cut surfaces of cake layers until all syrup is absorbed. Cool completely. Beat cream and remaining 3 tablespoons sugar with electric mixer until stiff peaks form when beaters are lifted (you'll have 4 cups). Spoon off 1 cup and reserve. Stir strawberry jam, then stir jam into remaining whipped cream. To assemble: Place 1 cake layer cut side up on a serving plate. Top with 1 cup sliced strawberries, then 1 cup whipped-cream mixture. Repeat with remaining layers, putting last layer cut side down. Spread with reserved whipped cream. Decorate with berries.