After cake is done baking, invert onto a wire rack and cool completely. While cake is cooling, make syrup (above, but only use 2 cups water and 1 cup sugar, rum extract and lemon juice are the same amounts). With a spoon, gently pour about 1/3 cup syrup on top of the cake. Let the cake absorb the syrup before pouring another 1/3 cup.
With a serrated knife, cut the cake in half (top half is about 1 inch thick). Remove the top slice. With a spoon pour 2/3 cup syrup over the bottom slice. Let the syrup soak in.
In a clean bowl, add the heavy cream and whisk, on low to medium speed until soft peaks form. Slowly add the sugar and keep mixing until firm peaks form.
With a spatula, spread the cream over the bottom slice. Place the strawberries on top of the cream. Gently, place the top cake slice over the strawberries. Pour the remaining syrup and let the cake soak for an hour or so.
Slice carefully and enjoy!