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Preheat and Prep (10 minutes):
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
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Dry Ingredients (5 minutes):
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
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Creaming the Butter and Sugar (5 minutes):
- In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy.
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Adding the Wet Ingredients (5 minutes):
- One at a time, add the egg whites to the creamed butter and sugar mixture, mixing well after each addition.
- Then, stir in the lemon juice, vanilla extract, and Greek yogurt until well combined.
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Alternating Wet and Dry Ingredients (5 minutes):
- Gradually add the dry ingredients to the wet ingredients in batches, mixing until just combined after each addition.
- Slowly pour in the milk while continuing to mix until the batter is smooth and well incorporated.
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Folding in the Strawberries (2 minutes):
- Gently fold the chopped or diced strawberries into the cake batter until they are evenly distributed.
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Baking the Cake (25-30 minutes):
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
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Preparing the Frosting (5 minutes):
- In a large mixing bowl, using an electric mixer, beat together the room temperature cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and mix until well combined.
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Adding Flavor to the Frosting (5 minutes):
- Stir in the freshly squeezed lemon juice until the frosting reaches your desired consistency, adding more or less lemon juice for a sweeter or tangier flavor.
- Gently fold in the diced strawberries until they are evenly distributed throughout the frosting.
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Frosted Delight (5 minutes):
