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

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

Add the softened butter, milk, eggs, and vanilla. Beat with a hand mixer or stand mixer until the batter is smooth and uniform.

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.

Bake for 25–30 minutes. A toothpick inserted in the center should come out clean or with a few crumbs.

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

Chill a mixing bowl and beaters for a few minutes. Whip the heavy cream with the powdered sugar until stiff peaks form.

Place one cake layer on a serving plate. Spread half the whipped cream over it and scatter half the sliced strawberries.

Top with the second cake layer. Spread the remaining cream and arrange the remaining strawberries on top.

Serve immediately or refrigerate for up to two hours before serving for cleaner slices.