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

In a large bowl, cream together the softened butter and granulated sugar using a hand mixer until light and fluffy—about 2-3 minutes.

Add the eggs and vanilla extract; mix well until combined.

In another bowl, whisk together the flour, baking powder, and salt to combine evenly.

Gradually add the dry ingredients into the wet mixture, alternating with the milk, until you’ve achieved a smooth batter.

Divide the prepared batter evenly between the two greased pans, smoothing the top with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden brown.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

In a bowl, toss the sliced strawberries with 1/4 cup sugar and let them sit to macerate, releasing their juices.

In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks begin to form.

Assemble the cake by placing one layer on a serving plate, topping it generously with whipped cream and a portion of the macerated strawberries.

Place the second layer of cake on top and repeat the process, adding more whipped cream and strawberries.

Garnish with remaining berries and scatter the shortbread crumbs on top.

Serve chilled for the best flavor and texture.