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

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, cream together the unsalted butter and vegetable oil with sugar until light and fluffy, about 4-5 minutes.

Beat in the vanilla extract and then add the eggs, one at a time, mixing well after each addition.

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

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

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

In a medium bowl, combine the sliced strawberries and sugar. Allow them to sit for about 30 minutes to macerate, releasing their juices.

In a large mixing bowl, beat the cold heavy whipping cream on medium speed until soft peaks form.

Gradually add in the powdered sugar and vanilla extract, and continue beating until stiff peaks form.

Once the cakes are completely cool, place one layer on a serving plate and spoon half of the macerated strawberries over the top.

Spread half of the whipped cream over the strawberries.

Top with the second layer of cake and repeat the process, using the remaining strawberries and whipped cream.

For a decorative touch, you can add extra sliced strawberries and a dollop of whipped cream on top.