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

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk, until well combined.

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

In a mixing bowl, whip the heavy cream until soft peaks form.

Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Once the cakes have cooled, place one layer on a serving plate. Spread a layer of frosting on top.

Layer half of the sliced strawberries over the frosting.

Place the second layer on top and frost the top and sides of the cake with the remaining whipped cream.

Garnish the top with the remaining strawberries.

Slice the cake and serve immediately. Enjoy!