Preheat your oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper.

In a mixing bowl, sift together the flour, baking powder, and salt. Set aside.

In another bowl, cream the softened butter and granulated sugar until light and fluffy using an electric mixer or whisk.

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

Gradually alternate adding the flour mixture and the milk to the creamed mixture, starting and ending with the flour. Mix until just combined.

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.

Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.

While the cakes are cooling, combine the sliced strawberries and granulated sugar in a bowl. Toss gently and let sit for about 10 minutes to release their juices.

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the cakes are cooled, use a serrated knife to level the tops if necessary. Place one cake layer on a serving platter and spread a layer of whipped cream over the top. Spoon half of the marinated strawberries over the cream.

Place the second cake layer on top and repeat the process, spreading whipped cream and adding the remaining strawberries.

Decorate the top of the cake with additional whipped cream and strawberries as desired.