Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a medium bowl, sift together the flour, baking powder, and salt. Set this mixture aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

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

Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour. Mix until just combined and smooth.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn the cakes out onto wire racks to cool completely.

While the cakes cool, prepare the whipped cream by adding heavy cream and powdered sugar to a large bowl. Whip with an electric mixer until soft peaks form.

Once the cakes are completely cooled, slice each cake in half horizontally to create four layers.

Place one layer of cake on a serving platter. Sprinkle with sliced strawberries and spread a layer of whipped cream over them.

Place the next layer of cake on top and repeat the process. Continue layering until all layers are stacked.

After the final layer, cover the top and sides of the entire cake with the remaining whipped cream and decorate with extra strawberries as desired.

Chill the cake in the refrigerator for at least 30 minutes before serving.