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

In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In another bowl, whisk together the flour and baking powder. Gradually add the flour mixture to the creamed mixture, alternating with the milk. Mix until just combined.

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

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

While the cakes are cooling, prepare the whipped cream. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Once the cakes are completely cool, place one layer on a serving plate. Drizzle with strawberry simple syrup, add a layer of sliced strawberries, and spread with whipped cream.

Repeat with the second layer. If using a third layer, repeat the process and top the cake with more strawberries and whipped cream. Chill in the refrigerator before serving.