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

In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.

Add the softened butter, whole milk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

While the cakes are cooling, prepare the strawberries. In a medium bowl, toss the sliced strawberries with 1/4 cup of granulated sugar. Let them sit for about 15-20 minutes to release their juices.

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

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream over the top, followed by half of the macerated strawberries.

Place the second cake layer on top and repeat the process with the remaining whipped cream and strawberries.

Slice and serve immediately, or refrigerate for up to 2 hours before serving for a chilled dessert.