1. Preheat the oven to 350°F and grease two 8-inch round cake pans, then line the bottoms with parchment paper.

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.

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

5. Add the dry ingredients in three additions, alternating with the milk, and mix just until combined.

6. Divide the batter evenly between the prepared pans and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cake layers cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

8. Beat the cream cheese and powdered sugar until smooth.

9. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.

10. Place one cake layer on a serving plate, spread frosting over the top, and add half of the sliced strawberries.

11. Add the second cake layer, frost the top and sides, and decorate with the remaining strawberries.

12. Chill the cake for at least 30 minutes before slicing and serving.