Preheat your oven to 180°C (350°F) and grease two 9-inch cake pans.
In a large bowl, whisk together the flour, baking powder, and a pinch of salt. In a separate bowl, beat the softened butter and sugar until the mixture is light and fluffy, with a gentle aroma of sweetness.
Add eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
Alternately fold in the dry ingredients and milk into the wet mixture, starting and ending with the dry ingredients. Mix just until combined; the batter should be thick but spreadable.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for about 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
Allow the cakes to cool in their pans for 15 minutes, then transfer to a wire rack to cool completely—this helps set the crumb and prevents cracking.
While the cakes cool, prepare the strawberries by hull ing and slicing them. Toss the sliced berries with lemon juice and a tablespoon of sugar, then let sit for 15 minutes to release their juices.
In a chilled bowl, whip the heavy cream with two tablespoons of sugar until soft peaks form and the cream is glossy—this takes about 3–4 minutes.
Once the cake layers are fully cooled, gently level the tops with a serrated knife if needed. Place one layer on a serving plate and spread a generous amount of whipped cream over the top.
Top the whipped cream with a layer of sliced strawberries and their juice, then place the second cake layer on top. Continue layering with whipped cream and strawberries, then finish with a smooth top coat of whipped cream.
Decorate the top with some whole strawberries or additional slices, and refrigerate the cake for at least 1 hour to let the flavors meld and the cake set.
