Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine the flour, baking powder, and salt. Stir well to ensure even distribution.

In another bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Incorporate the eggs one at a time, mixing well after each addition. Add the milk and vanilla extract, blending until smooth.

Gradually add the dry mixture to the wet ingredients, mixing just until combined. Avoid over-mixing!

Pour the batter evenly between the prepared pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

In a mixing bowl, pour in the heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.

Once cooled, place one layer of cake on a serving plate. Spread a generous amount of whipped cream and a layer of sliced strawberries on top.

Place the second cake layer on top and repeat the process, topping with more whipped cream and decorating with additional strawberries.

Allow the cake to chill in the refrigerator for 30 minutes before slicing to let the flavors meld. Enjoy!