Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

whisk together the flour, baking powder, and salt in a medium bowl. This will be the dry mixture.

In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Alternate adding the dry mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. Be careful not to overmix!

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean.

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

While the cakes are cooling, prepare the strawberry filling. Combine the chopped strawberries, sugar, and lemon juice in a medium saucepan.

Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5 minutes.

Stir in the cornstarch mixture and cook for another 2-3 minutes until the filling thickens. Remove from heat and let it cool completely before using.

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together on high speed until stiff peaks form. This should take about 3-4 minutes.

Be careful not to overbeat, or the cream will turn into butter!

Level the cakes if needed. Place one cake layer on your serving plate. Spread a generous amount of the strawberry filling on top, spreading it evenly to the edges.

Place the second cake layer on top and press down gently.

Frost the entire cake with the whipped cream frosting, smoothing the top and sides as best as possible. You can decorate the top with fresh strawberries or a drizzle of leftover filling.