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Wash, hull, and chop the strawberries into small pieces.
In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Heat over medium heat until strawberries release their juices and sugar dissolves. Simmer for 5 minutes.
In a large mixing bowl, whisk together cake flour, baking powder, and salt. In another bowl, whisk together eggs, milk, granulated sugar, melted butter, and vanilla extract. Combine wet and dry ingredients.
Cover and refrigerate the batter for at least 30 minutes.
Heat a non-stick skillet over medium heat. Pour batter, cook for 1-2 minutes on each side. Stack cooked crepes on a plate and let cool.
Whip heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
Place a crepe on a serving plate, spread a layer of whipped cream. Repeat layering process with remaining crepes and cream.
Top with sliced fresh strawberries and chill in the fridge for at least 2 hours.
Slice and drizzle with prepared strawberry sauce before serving.