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

In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add eggs and vanilla extract, mixing well.

In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until fully combined.

Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.

While the cakes cool, whip the heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and mix until you have stiff peaks.

Once the cakes have cooled completely, spread an even layer of whipped cream on top of one cake layer. Layer with sliced strawberries, then top with another layer of whipped cream. Place the second cake layer on top and repeat the process.

Cover the entire cake with the remaining whipped cream and arrange any extra strawberries on top for decoration.

Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.