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.
Dip 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 by placing them in a resealable bag and crushing them with a rolling pin or a heavy skillet. Sprinkle on top of the cake.
Cover with plastic wrap and refrigerate at least 4 hours or overnight. Slice and serve cold.
If you can find lemon flavored Oreos, I definitely recommended trying them. Otherwise the golden Oreos are great.