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

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

3. In a large mixing bowl, beat the butter and granulated sugar until pale and fluffy.

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

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

6. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cake layers cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

9. Beat the cream cheese until smooth, then mix in the powdered sugar until creamy.

10. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the cream cheese mixture.

11. Wash, dry, and slice the strawberries.

12. Place one cake layer on a serving plate, spread with half the cream filling, and top with sliced strawberries.

13. Add the second cake layer and finish with the remaining cream filling and more strawberries on top.

14. Chill the cake for at least 1 hour before slicing and serving.