Preheat your oven to 350°F (175°C). Grease and flour your cake pans.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture into the wet mixture, alternating with milk. Mix until smooth and well combined, but be careful not to overmix.

Pour equal amounts of the cake batter into the prepared pans, smoothing the tops with a spatula.

Place the pans in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes, then remove them and allow them to cool completely on wire racks.

Once the cakes are cooled, mix the sliced strawberries with the strawberry jam until combined.

Place one layer of the cake on a serving plate, spread the strawberry filling over it, then top with the second layer of cake. Decorate the top as desired.