I agree with lilmissbakesalot. I've done a lemon chiffon cake this weekend (Dunnot why they call this strawberries and cream, but thesponge has lemon zest??). Anyway I'm not 100% sure about the rest, but definitely overmixing can result in this and overbaking. Also liquid is very little and I would use bit more baking powder.
I was so very gentle and precise when I followed my recipe (which took 7 eggs, seperated and was amazzzzzing), I got an absolutely light, airy but moist melt in your mouth cake. It was possibly the tastiest cake I've had and everyone said so.
This is the recipe I used and the OP could try this - to adapt for strawberries.. I would omit the lemon zest and use strawberries in the filling. This recipe I tried for the first time and Its going on my list for sure.
7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat on medium speed until stiff peaks form. Fold into batter.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides. Yield: 12-16 servings.