Preheat oven to 350 degrees. Prepare cake pan of your choice according to box directions. (I used a 10 inch round and sliced it for the layers.).
Mix cake mix according to box directions, add in the juice of 1/2 lemon and the lemon zest. Bake according to box directions. Cool completely.
For the filling, cream the ricotta and the cream cheese until smooth. Slowly add 1 cup of milk, then add the vanilla pudding. Beat two minutes on low speed.
Frosting. Beat the cream cheese until smooth. Then add the confectioner's sugar, beat until combined. Slowly add the heavy cream and beat on high about two minutes. Then slowly add the instant vanilla pudding and beat two more minutes or until firm peak is achieved. I used the pudding to stabilize the whipping cream for better spreadability.
When cake is completely cooled, prepare the layers. I used one ten inch pan and sliced it in half for two layers. Two nine inch cakes would work just as well. Place first layer on serving dish, apply the filling, cover with the sliced strawberries. Place second layer on top of filling, frost completely. Garnish and decorate as desired. I used whole strawberries (cleaned) to cover the top of the cake.