1. Preheat your oven to 350 F (175 C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles and grease the paper. This prevents sticking and ensures your cakes release easily.

2. In a large bowl, whisk together the all-purpose flour, 1 ½ cups granulated sugar, baking powder, and salt. Make sure there are no lumps and the ingredients are evenly distributed.

3. In a separate medium bowl, whisk together the milk, softened butter, eggs, and 2 teaspoons vanilla extract until well combined. The mixture should be smooth.

4. Pour the wet ingredient mixture into the dry ingredients. Mix on low speed with an electric mixer, or by hand, until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.

5. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The cakes should be lightly golden brown and spring back when gently pressed.

6. Let the cake layers cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. While the cakes cool, gently toss the sliced strawberries with ¼ cup granulated sugar in a medium bowl. Let them sit for at least 15 minutes to macerate and release their juices.

7. In a large, very cold bowl (chilling the bowl and beaters beforehand helps), beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the ½ cup powdered sugar and 1 teaspoon vanilla extract, then continue beating until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter.

8. Once the cake layers are completely cool, place one layer on your serving plate. Spread about one-third of the whipped cream evenly over the top. Arrange half of the macerated strawberries (drained slightly from their juices) over the whipped cream. Place the second cake layer on top. Spread another third of the whipped cream, then top with the remaining strawberries. Finish with the last third of the whipped cream, spreading it decoratively over the top. You can also use some whipped cream for the sides if desired. Serve immediately or chill until ready to serve.