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Line a medium bowl with plastic wrap. Press the sponge cakes into the bowl, on top of the plastic wrap, so that the cake forms a bowl shape. Set aside.
Over medium heat, mix the strawberries, lemon juice, and sugar. Use a fork to mash the strawberries a little. You're not trying to make jam here-- just mash them enough to release some of the juices and loosen up the fruit a little bit.
Continue to stir until bubble.
Allow to bubble for 5-6 minutes, until it begins to thicken. Continue stirring.
Remove from heat and pour over sponge cakes in bowl. Cover with wrap and allow to sit on the counter for 1-2 hours.
Chill overnight.
Invert pudding onto a plate. Spread Cool Whip over the pudding and garnish with pecans. Serve chilled.
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