Preheat your oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper.

In a mixing bowl, cream together the granulated sugar and softened butter until light and fluffy, about 2-3 minutes.

Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.

Sift together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix until just combined, being careful not to overmix.

Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.

While the cakes are cooling, prepare the whipped cream. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the cake layers are completely cool, use a serrated knife to slice each cake in half horizontally, creating four layers in total.

On a serving plate, place the first layer of cake. Spread a layer of whipped cream on top and add a layer of sliced strawberries. Repeat this process with the second and third layers.

Place the final layer of cake on top and frost the top and sides with the remaining whipped cream. Decorate with any remaining strawberries.

Slice and serve the cake. Enjoy your delightful Strawberry Shortcake Layer Cake!