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

In a large mixing bowl, cream together the softened butter and granulated 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 the flour, baking powder, and salt.

Alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.

Pour the batter into your prepared pans.

Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

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

While the cakes are cooling, combine the sliced strawberries with sugar and lemon juice in a medium bowl.

Stir and let them sit for about 15-20 minutes to release their juices.

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

Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.

Place one cake layer on a serving plate, spread a generous layer of whipped cream on top, and add half of the strawberry filling.

Add the second cake layer, cover the top with whipped cream and decorate with remaining strawberries.