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

In a bowl, whisk together flour, baking powder, and salt.

In another large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.

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

Pour batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

While cakes cool, whip heavy cream and powdered sugar until stiff peaks form.

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

Place the second layer on top and finish with more strawberries and whipped cream.

Serve and enjoy!