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

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

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

In a separate bowl, combine flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk.

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

Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Allow cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

Whip the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.

Once the cakes have cooled, place one layer on a serving plate. Spread whipped cream on top, layer with sliced strawberries, and place the second cake layer on top.

Frost the top and sides of the cake with remaining whipped cream and garnish with additional strawberries.