Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, mix the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

While the cake cools, prepare the whipped cream by beating the heavy whipping cream with powdered sugar until stiff peaks form.

Once the cake has cooled, place one layer on a serving plate, top with half of the sliced strawberries and a layer of whipped cream.

Add the second cake layer on top and repeat the process with the remaining strawberries and whipped cream.

Serve immediately and enjoy your delightful Strawberry Shortcake Cake!