1. – Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.

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

3. – In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

4. – Alternately add the flour mixture and milk to the butter mixture, mixing just until incorporated.

5. – Divide the batter evenly among the prepared cake pans.

6. – Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

7. – In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form.

8. – Place one cake layer on a serving plate. Top with half of the sliced strawberries and a third of the whipped cream. Repeat with the second layer, remaining strawberries, and another third of the whipped cream.

9. – Top with the third cake layer and the remaining whipped cream.

10. – Refrigerate the cake for at least 2 hours before serving.