Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
In another bowl, combine flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk.
Pour batter evenly into prepared pans.
Bake for 25-30 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Slice the cakes in half horizontally, layer with whipped cream and strawberries, and stack.