In a large bowl combine flour, baking powder, egg yolks, powdered sugar and butter. Combine all ingredients together and knead by hand for 2-3 minutes until you will form a ball.
Lay flat on the bottom of the pan.
Bake for 15 - 20 minutes.
Remove from oven and cool completely.
Reduce the oven to 280 F.
Whipped Cream Layer
In a large bowl In a medium bowl beat cold whipping cream until soft peak with electric mixer. Add powdered sugar and cacao powder and mix for few seconds until all ingredients will incorporate. Add strawberries and combine all ingredients well. Put in the refrigerator.
Prepare a separate flat baking pan with parchment paper. Using a pen draw rectangular shape in size 13 x 9. You want to fit your meringue after baking into the 13 x 9 pan on top of the bottom layer and whipped cream.
In a medium bowl beat the egg whites until soft peak, add sugar gradually (about 3 times). Mix ingredients well. Add lemon juice and mix.
Bake in the 280 F oven for one hour. Turn off the oven. Open the oven and leave the meringue there for at least 3 hours or overnight.
Every layer needs to be cool.
On the cooled off bottom layer put chocolate whipped cream. Insert meringue on top. Leave it for at least 3 hours.