For the cake:

Pre heat the oven to 350 degrees. Sift the flour and the baking powder together 3 times. Set aside. Spray two 9 inch cake pans with cooking spray and line with parchment paper. Set aside. In a mixer bowl, combine the eggs and the sugar. Beat on high speed for 10 - 12 minutes until the eggs are thick and the mixture ribbons from the beaters when lifted. Sprinkle ½ of the flour over the egg mixture and, using a large metal spoon, fold in. Sprinkle the remaining flour in and fold in. Add the melted butter and fold in. Divide the batter evenly between the pans and bake for 16 - 18 minutes until the cakes are golden and spring back when touched. Remove from the oven. Turn the cakes out onto a parchment lined cooling rack and cool completely.

For the filling:

In a medium bowl, whip the cream until thick and beginning to form peaks. Gradually add the sugar and the lemoncello and continue to beat. Add in the yogurt and beat just until combined.

To assemble: Place one of the cake layers on a cake plate. Spread with half of the cream and lemoncello mixture and place ⅓ of the sliced strawberries on top. Top with the remaining cake layer and spread with the whipped cream mixture. Garnish with remaining berries. Refrigerate before serving.