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

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

Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

In a mixing bowl, beat the chilled heavy cream until soft peaks form.

Add the powdered sugar and vanilla extract, then continue to beat until stiff peaks form.

Once the cakes are completely cool, place one layer on a serving plate.

Spread a layer of frosting on top, then add half of the sliced strawberries.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Garnish with the remaining strawberries on top of the cake.