Make the Lemon Whipped Cream. Chill the bowl and beaters of your mixer for 30 minutes in the freezer or fridge. Pour heavy cream, powdered sugar and vanilla in the bowl and whip on medium high for about 2 minutes, until fluffy and thick. Stir in lemon zest and half of the lemon juice. Taste, and add more lemon juice as needed.
For the cake, begin by dipping about half of the Oreos in lemonade and lining them up in the bottom of an 8"x8" pan. Layer whipped cream and strawberries, then Oreos again, and whipped cream and strawberries. Finish with a sprinkling of strawberries on top. Crush the remaining Oreos and sprinkle on top.
Refrigerate overnight. Slice and serve cold.