In a medium bowl, combine sliced strawberries with sugar. Set aside to macerate.

Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, then vanilla extract, mixing well.

Alternate adding dry ingredients and milk to the batter. Mix until smooth.

Divide batter between pans and bake 25–30 minutes, or until toothpick comes out clean.

Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.

Whip heavy cream with powdered sugar and vanilla until soft peaks form.

Assemble cake: layer cake, whipped cream, macerated strawberries, repeat. Garnish with fresh strawberries.