44 milliliters (3 tablespoons) fresh lemon juice (~ 1 lemon)
Instructions
In the large bowl of an electric mixer with a paddle attachment, beat cream cheese and half of granulated sugar on medium-high speed with until smooth; add strawberries beat for 30 seconds(some strawberries should blended in, but some chopped strawberries should still remain intact)
In a separate bowl of an electric mixer with whisk attachment, beat cream and lemon juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining granulated sugar, beating until stiff peaks form
Gently fold half of cream mixture into cream cheese mixture; fold in remaining cream mixture
Use a flat metal spatula to frost outside of cake
Best served immediately; store leftovers in refrigerator and bring to room temperature until ready to eat (within three days)