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

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

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

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes until a toothpick comes out clean.

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

Whip the cream with powdered sugar until soft peaks form.

Once cooled, layer the cakes, spreading strawberry simple syrup between layers and topping with whipped cream and fresh strawberries.

Repeat for all layers, then frost the top and sides with remaining whipped cream. Serve chilled.