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

In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Stir gently to mix the dry ingredients.

Add the softened butter, milk, eggs, and vanilla extract to the bowl. Mix on medium speed until the batter is smooth, about 2-3 minutes.

Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Once baked, let the cakes cool in the pans for about 10 minutes. Carefully transfer them to a wire rack to cool completely.

While your cakes cool, whip the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form.

To assemble your cake, place one layer on a serving plate. Spread half of the whipped cream on top and layer it with half of the sliced strawberries.

Add the second cake layer and repeat with the remaining whipped cream and strawberries.

Serve immediately or refrigerate for up to 2 hours to firm up before serving.