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

In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. Mix in the eggs, milk, and vanilla extract.

Slowly add your flour, baking powder, and salt, mixing until just combined.

Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean. Rotate your pans halfway through for even baking.

Allow the cakes to cool in the pans for about 10 minutes, then transfer them onto a wire rack to cool completely.

In a mixing bowl, whip the cream cheese with powdered sugar and vanilla extract until smooth.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Trim the tops of the cooled cake layers if they're dome-shaped. Place the first cake layer on a serving plate, spread a generous layer of the cheesecake mixture on top, and then add the second cake layer.

Repeat the process, this time topping the whole thing with the remaining cheesecake mixture.

In a medium bowl, mix your sliced strawberries with granulated sugar and lemon juice. Let them sit for about 30 minutes to create that juicy sauce.

Pour the strawberries over the top of your cheesecake cake.

Refrigerate the whole masterpiece for at least 2 hours to set before cutting in.