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

In a bowl, combine flour, baking powder, and salt.

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

Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla.

Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.

Divide batter between the prepared pans and smooth the tops.

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

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

Whip the heavy cream with the powdered sugar until stiff peaks form.

Once the cakes are cool, slice each cake in half horizontally.

Place one layer on a serving plate, spread with whipped cream, and add a layer of sliced strawberries.

Repeat with the second layer, then top with the final cake layer.

Frost the top and sides with the remaining whipped cream and decorate with additional strawberries.

Slice and serve.