Prepare yellow cake (my homemade version, or a box mix). Divide cake batter between three 8 inch round baking pans and bake for about 16-22 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs

Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.

In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks (reserve the whites in a separate bowl), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt.

Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.

Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 - 2 hours or until completely chilled.

Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.

Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture. Chill for at least 30 minutes before using in cake. (or store in the fridge for up to 5 days.)

Rinse all of the fresh fruit and gently pat dry with a paper towel. Slice strawberries.

Place one cake round on your serving plate. Spoon 1/2 - 2/3 cup mousse onto the cake and smooth it towards the edges, leaving at least 1'' of cake uncovered around the edge. Place an assortment of berries on top. Repeat with remaining layers of cake.

Refrigerate at least 30 minutes before serving.