Put the strawberries, sugar, lemon juice and salt into a saucepan over a medium heat
Heat, stirring constantly until the strawberries start to break down, you can help them along here with a potato masher
Bring the strawberry mix to a boil until it's thick and spitting large bubbles (about 10 minutes)
Remove from the heat, if you want completely smooth strawberry reduction, pass the mixture through a sieve into a bowl - It should produce approximately 1 cup of smooth strawberry reduction. If you want chunks of strawberry in your cake, you can skip the sieveing. Let cool and place in the fridge until you're ready to use
Make the Strawberry Cake
Preheat oven to 350°F and prepare two 9 inch cake pans
Cream the butter and sugar together until light and fluffy
Add the eggs, one at a time and beat until incorporated
Sieve the flour, baking soda, baking powder and salt into a bowl, then add a half of it to the cake batter and stir in completely
Add the strawberry reduction and/or strawberry emulsion/extract and mix in completely, then the remaining flour and stir until smooth and combined
If you want to boost the colour of the cake a little, add a few drops of food colouring at this stage
Pour the batter into the cake pans and bake for 35 - 45 minutes or until a skewer comes out clean
Allow to cool completely before frosting with Cream Cheese Frosting and decorating with fresh strawberries