Preheat your oven to 350°F (175°C). Grease and flour two 8- or 9-inch cake pans, or line them with parchment.

In a mixing bowl, beat 1/2 cup softened butter with 1 cup sugar until light and fluffy, about 2–3 minutes.

Add eggs one at a time, mixing thoroughly after each addition. Stir in 1 teaspoon vanilla.

In a separate bowl, whisk 2 cups flour with 2 teaspoons baking powder. Add the dry ingredients to the butter-egg mixture in three additions, alternating with 1 cup milk. Mix until just combined. Do not overmix.

Divide batter evenly between prepared pans. Bake 25–30 minutes, or until a toothpick in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

While the cakes cool, make the strawberry filling. Put 2 cups chopped strawberries and 1/2 cup sugar in a small saucepan over medium heat. Cook until the strawberries release juices and soften, about 5–7 minutes.

Mix 1 tablespoon cornstarch with 1–2 tablespoons cold water to make a slurry; stir into the berries and cook another 1–2 minutes until thickened. Remove from heat and cool to room temperature.

Make the crunchy topping by stirring 1 cup crushed graham crackers with 1/4 cup melted butter and 1/4 cup sugar until evenly moistened.

Place one cake layer on a serving plate. Spread the cooled strawberry filling over it. Top with the second cake layer.

Sprinkle the graham-cracker crumble evenly across the top.

Refrigerate the cake for at least 1 hour so the filling sets and the topping firms. Slice and serve chilled or at room temperature.