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

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.

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

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture into the creamed mixture, alternating with the milk.

Divide the cake batter evenly between the prepared pans, smoothing the tops.

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

Allow cakes to cool in pans for about 10 minutes, then turn them out onto wire racks to cool completely.

Whip the heavy cream with the powdered sugar until stiff peaks form, then gently fold in sliced strawberries.

Spread a layer of strawberry filling on top of one cooled cake layer. Place the second layer on top and frost the top and sides with remaining whipped cream.

Garnish the cake with additional fresh strawberries and refrigerate until serving.