Preheat oven to 350 degrees.
Prepare an 8-inch round cake pan, by buttering the bottom and lining with parchment paper.
Butter and flour paper and sides. Set aside
In a medium bowl, whisk together flour, baking powder, and salt, and set aside.
In a separate large bowl, beat butter and 1/2 cup sugar until light and fluffy.
To the butter sugar mixture, add eggs and yolks, one at a time. Beat well after each addition.
Add vanilla and mix with mixer.
With mixer on low, slowly add 1/3 of the flour mixture, then add half the milk, then another third of the flour mixture, the rest of the milk, and the rest of the flour.
Mix until just combined. Do not overmix.
Pour batter in prepared pan.
Bake 30-35 minutes, until a toothpick inserted in center of cake comes out clean,
Cool in pan 10 minutes then invert onto a cooling rack.
Meanwhile, mix your topping together by combining strawberries, sugar, and lemon zest. Set aside.
Place 2 tablespoons cold water in a microwave safe bowl, and sprinkle gelatin over. Let sit for five minutes.
After 5 minutes, microwave for 45 seconds-1 minute to dissolve gelatin. Stir, then set aside to let cool.
Once gelatin is cooled, add cream and confectioner's sugar to a bowl, and beat with a hand mixer until soft peaks form.
Remove 1 Tbs of cream mixture and stir it into gelatin mixture. Then turn hand mixer back on, and beat cream mixture while gradually adding gelatin.
Beat until you get peaks.