Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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

In another bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, ensuring they are well incorporated before adding the next.

Pour in the milk and 2 teaspoons of vanilla extract, mixing until just combined.

Gradually add the dry ingredient mixture to the wet mixture, stirring until no flour pockets remain.

Evenly distribute the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cakes cool, sprinkle the sliced strawberries with 2 tablespoons of granulated sugar and let them sit to release their juices.

In a large bowl, whip the heavy cream with powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.

Once the cakes are cool, layer one cake on a serving platter, spread a layer of whipped cream, and top it with half of the strawberries.

Place the second cake on top, repeat the whipped cream and strawberry layers, finishing with whole strawberries on top.

Slice and enjoy your delightful Strawberry Shortcake Cake!