Preheat the oven to 350°F and butter a 13×4-inch baking pan (the typical loaf baking pan).
In a bowl, put the butter, sugar, salt, vanilla, lemon zest, and mint, and beat at high speed. Scrape the sides of the bowl with a spatula and add the egg yolks, one by one. Incorporate the lemon juice, flour, and baking powder, and keep beating until obtaining a soft and slightly sticky batter. Pour the batter into the baking pan.
Bake for 15-20 minutes until completely golden. Allow to cool at room temperature Cut into 1 x 3.5-inch rectangles. Set aside until assembly.
Pistachio Cchantilly cream:
Using a beater, beat the cream adding the powdered sugar little by little, and then the teaspoon of vanilla extract. Mix until the cream is firm. Add the pistachios, already finely chopped.
Using a pastry bag, make some pistachio Chantilly cream pompoms on top of the sponge cake rectangles, then decorate with strawberries in a fan shape, and sprinkle some chopped pistachios.