Prepare the strawberries by hulling and slicing them. Place in a bowl, sprinkle with granulated sugar, and let sit for 30 minutes to release juices.

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

In a bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition, then add vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream over the top, followed by half of the strawberry filling. Place the second layer on top and repeat with remaining whipped cream and strawberries.

Top with additional whipped cream and fresh strawberries for garnish. Slice and serve.