Preheat your oven to 180°C (350°F). Line two 8-inch round cake pans with parchment paper and lightly grease them.
In a large bowl, whisk together the cake flour and baking powder to combine. In a separate bowl, beat the softened butter and sugar with an electric mixer until the mixture is fluffy and pale, about 3-4 minutes.
Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until combined. Alternately add dry ingredients and milk, starting and ending with dry, mixing just until smooth.
Divide the batter evenly between prepared pans. Smooth the tops with a spatula. Bake for 20-25 minutes, or until the layers are golden and a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a cooling rack and cool completely, about 1 hour.
While the layers cool, hull and slice the strawberries. Toss them with sugar and lemon juice, then let sit for 15-20 minutes to macerate and release their juices.
In a chilled bowl, whip the heavy cream with sugar and vanilla until soft peaks form, about 3-4 minutes. Keep refrigerated until ready to assemble.
Level the cake layers with a serrated knife if needed to remove any domed tops, creating flat, even layers.
Place one cake layer on your serving plate. Spread a generous layer of whipped cream on top, then evenly distribute half of the sliced strawberries over the cream.
Add the second cake layer on top, then repeat with whipped cream and the remaining strawberries. Finish with a final layer of whipped cream on top and decorate with additional strawberries if desired.
Refrigerate the assembled cake for at least 30 minutes to set the layers. Slice with a serrated knife, starting from the center and working outward, for clean cuts.
