Preheat your oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Gradually add flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix until just combined.

Divide the batter evenly between the prepared pans. Smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

While cakes are cooling, combine sliced strawberries and 0.25 cup granulated sugar in a bowl. Let sit for 20 minutes to macerate.

Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Place one cake layer on a serving plate. Spread half the whipped cream over the layer and top with half the strawberries (juices included).

Place the second cake layer on top. Spread the remaining whipped cream over the top and decorate with the leftover strawberries.

Chill for at least 30 minutes before serving for the best texture.