Lightly oil a 1 1/2-quart soufflé dish; sprinkle with sugar.
Cut a piece of aluminum foil long enough to fit around soufflé dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly oil one side of foil; wrap foil around outside of dish, oiled side against dish, allowing foil to extend 3 inches above rim to form a collar. Secure foil with freezer tape or string.
Beat yolks in a large mixing bowl until thick and lemon colored. Gradually add 1/2 cup sugar, lemon rind and juice, beating well; set aside.
Beat egg whites (at room temperature) until foamy. Gradually add salt and remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into lemon mixture, and spoon into prepared soufflé dish. Place dish in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1 inch. Bake at 350° for 1 hour or until puffed and set.
Dust top of soufflé with powdered sugar. Spoon into individual serving bowls; top with strawberries. Serve immediately.