Preheat the oven to 350°F (175°C).
Grease and flour three 8-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 thoroughly after each addition.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the creamed butter and sugar, alternating with the milk, starting and ending with the flour mixture.
Divide the batter equally among the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in their pans for 10 minutes, then transfer them to wire racks to cool completely.
While the cakes cool, prepare the whipped cream by beating heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Once the cakes are completely cooled, level the tops if necessary and place the first layer on a cake stand.
Spread a layer of whipped cream over the first cake layer, followed by a layer of fresh strawberries.
Repeat the process with the second layer, followed by the third layer.
Use the remaining whipped cream to frost the top and sides of the cake.
Garnish the top with additional sliced strawberries for decoration.
Chill the assembled cake in the refrigerator for at least an hour before serving.
