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

In a bowl, cream together the 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, combine the flour, baking powder, and salt. Gradually add the dry mixture alternating with the milk, beginning and ending with the dry ingredients.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.

Whip the heavy cream with the powdered sugar until stiff peaks form.

Once the cakes are cool, slice each cake in half horizontally.

Place one layer on a serving plate, spread whipped cream on top, and add a layer of sliced strawberries.

Repeat with remaining layers and finish with whipped cream and extra strawberries on top.

Refrigerate until ready to serve.