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

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter, milk, and vanilla. Mix on medium speed for about 2 minutes, until the mixture is smooth.

Add the eggs, one at a time, beating just until incorporated.

Divide the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the cake cools, toss the sliced strawberries with sugar and let them sit for about 30 minutes to create strawberry syrup.

Beat the heavy cream, powdered sugar, and vanilla in a cold bowl until soft peaks form.

Once the cakes are cool, place one layer on a serving plate. Spread a portion of whipped cream on top, followed by a layer of the sugared strawberries.

Repeat with the second layer. Top with the final cake layer, and adorn the top with more whipped cream and remaining strawberries.