Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans 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. Beat with an electric mixer on medium speed for about 2 minutes until smooth.

Divide the batter evenly between the prepared pans.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

In a bowl, combine sliced strawberries with granulated sugar. Let sit for 15 minutes to macerate.

In a mixing bowl, beat the cold heavy cream with an electric mixer until soft peaks form.

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

Place one cake layer on a serving plate. Spread a layer of frosting on top, then add half of the macerated strawberries.

Top with the second cake layer and spread frosting on top and around the sides of the cake.

Garnish with remaining strawberries on top.