Preheat your oven to 350°F (175°C). Grease and flour a square 9×9-inch baking pan.

In a large bowl, sift together the flour, baking powder, and salt.

In another bowl, beat together the softened butter and granulated sugar until light and fluffy.

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

Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Mix until fully combined and smooth.

Pour the batter into the prepared pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes. Then, turn it out onto a wire rack to cool completely.

While the cake is cooling, whip the heavy cream with powdered sugar until soft peaks form.

Once the cake is completely cool, slice it horizontally into two equal layers. Spread a layer of whipped cream on the bottom layer and top with sliced strawberries. Place the second layer on top.

Spread the remaining whipped cream on top of the second layer and decorate with additional sliced strawberries if desired.