Preheat oven to 350 degrees F. Lightly grease and line with parchment paper an 8-in. square pan or a 9x13-in. baking pan. (Note: Allow parchment to overhang pan for easier removal of cake.)

In bowl, whisk together milk and apple cider vinegar; let rest 5-10 minutes.

In large bowl, whisk together flour, sugar, baking powder and salt.

Add lemon extract, milk-ACV mixture and oil and mix with mixer until just combined. (NOTE: If batter seems extremely thick, add extra milk, 1 Tbsp. at a time, until batter is somewhat pourable but not runny or thin.)

Pour batter evenly into prepared pan, spreading evenly.

Bake for 20-25 minutes, or until toothpick in center comes out clean.

Let cake cool for 30 minutes before carefully lifting from pan and onto rack to cool completely.

In bowl, combine cream cheese and butter with mixer on medium-high speed until smooth and pale.

Add powdered sugar, vanilla and milk and mix on medium speed until smooth and fluffy. (Note: Add more milk, 1 Tbsp. at a time, if too thick or powdered sugar if too thin.)

Using metal or rubber spatula, top cooled cake with frosting and spread until fully coated and smooth. Top with sliced strawberries.

Cut into squares to serve.