Slice the 2 cups (500 mL) strawberries. Place in small saucepan, with sugar and 2 tbsp (30 mL) lemon juice. Simmer over medium heat 5 min. until sugar is melted and liquids are thickened. Remove from heat. Cool. Transfer to blender; pulse until smooth. Strain mixture through fine mesh sieve. Discard seeds. Set aside strawberry sauce.
In bowl, use electric mixer on high speed to beat butter until light and fluffy, about 1 min. With mixer on low speed, beat in icing sugar, whipping cream, 2 tsp (10 mL) lemon juice and salt until smooth. Increase speed to high and beat until light and fluffy, about 1 min. Fold 1/2 cup (125 mL) reserved strawberry sauce into frosting. Chill frosting in refrigerator about 10 min. to firm up.
Place cake on serving platter. Spread frosting over top and sides of cake. Hull the 12 whole strawberries; halve lengthwise. Arrange around top of cake.
Serve cake with remaining strawberry sauce.
Substitute 2 cups (500 mL) raspberries for the strawberries in the sauce; use whole raspberries to garnish.