Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans with parchment paper liners.

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

In a large bowl, beat eggs and granulated sugar for 5 minutes until pale and tripled in volume.

Heat the milk and butter in a small saucepan until the butter is just melted, then stir in vanilla extract.

Gradually fold the dry ingredients into the egg mixture until just combined, taking care not to deflate the air.

Stir a small amount of batter into the warm milk mixture, then gently fold that back into the main batter.

Divide batter evenly between the prepared pans and bake for 22-25 minutes or until a toothpick comes out clean.

Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Beat the heavy cream and powdered sugar until stiff peaks form.

Place one cake layer on a serving plate, spread a layer of whipped cream, and top with half the sliced strawberries.

Place the second cake layer on top and cover the top and sides with the remaining whipped cream and strawberries.