Preheat oven to 325 degrees. Grease and flour a Bundt pan.

In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed.

Beat the eggs in a bowl and add them to the mixture.

Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.

Pour the batter into the prepared pans. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean.

Turn the cake out and allow to cool on a rack. Dust with powdered sugar.

Set aside 1/2 cup of strawberries. Combine remaining sliced strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes; add blueberries.

Gently warm the 1/2 cup of sliced berries with a Tablespoon of sugar and 2 Tablespoons of water. Once softened, remove from heat and blend to a smooth consistency. Add more water if necessary to make the consistency of a thick sauce. Let cool. Add to the bowl of sugared berries.

Slice cake into thin slices; use 2 per serving and layer with whipped cream and berries.