Strawberry Sponge Cake with Fresh Strawberries and Whipped Cream

g (1½ cups) cake flour, sifted
30 g (2 tablespoons) unsalted butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
Pinch of salt
For the Strawberry Filling
500 g fresh strawberries
2 tablespoons sugar
1 tablespoon lemon juice
For the Whipped Cream Frosting
600 ml heavy whipping cream (cold)
60 g powdered sugar
1 teaspoon vanilla extract
Optional Syrup
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