Preheat oven to 325 degrees F

Line 11x17 jelly roll pan or rimmed cookie sheet with parchment paper.

LEMON CHIFFON CAKE:

In large mixing bowl combine flour, all but 1 Tbsp sugar, baking soda and salt. Stir to combine.

Make a well in the center, add the oil, egg yolks, water, lemon juice, lemon zest and vanilla.

Whisk one minute until smooth batter is formed.

In bowl of mixer fitted with whisk attachment beat egg whites until frothy.

Add cream of tarter. Beat until soft peaks form when whisk is raised.

Beat in one tablespoon of sugar and beat until stiff peaks form.

Gently fold egg whites into batter with wire whisk until just blended.

Pour batter onto prepared cookie sheet.

Bake for 10-12 minutes or until light golden brown and cake springs back when lightly pressed in the center.

Cool completely.

WHIPPED CREAM:

Add whipping cream, lemon zest and sugar to mixing bowl and beat with whisk attachment until fluffy stiff peaks form when whisk is lifted.

ASSEMBLY:

With a 3" round cookie cutter or doughnut cutter, cut out 14 chiffon cake rounds.

Pair up cake rounds. You will have 7 tops and 7 bottoms.

Put lemon curd in piping bag (tip optional, I didn't use one). Pipe layer of curd on bottom cake rounds leaving a 1/4 inch from the outer edge of cake rounds.

Put whipped cream in piping bag (tip optional, I didn't use one).

Pipe circle of whipped cream around outter edge of bottom cake rounds (this will be a circle of whipped cream around the lemon curd.)

Place three slices of strawberries on their side on tip of whipped cream.

Fill in center and spaces between strawberries with whipped cream.

Top each filled bottom layer with the top cake round.

On top of each cake pipe a small dab of whipped cream and place a whole strawberry on top.

Sprinkle lemon zest over each cake (optional).