Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract. Gradually add the flour mixture, alternating with milk, beginning and ending with the flour. Mix until just combined.

Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.

While the cakes cool, prepare the strawberry filling. In a small bowl, toss the sliced strawberries with granulated sugar and lemon juice.

Let the mixture sit for about 10 minutes, allowing the strawberries to release their natural juices.

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat, as the cream can turn to butter.

Place one of the cooled cake layers on a serving plate. Spread a generous layer of the whipped cream frosting over the top, then arrange the sliced strawberries evenly over the frosting.

Place the second cake layer on top, pressing gently to adhere. Frost the top of the cake with the remaining whipped cream.

For an added touch, garnish the cake with whole or sliced strawberries. Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld together.