Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, baking powder, and salt until combined. In a separate bowl, beat softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients, mixing just until combined. Divide batter evenly between prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Meanwhile, prepare the strawberry compote. Combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly, about 10-15 minutes. Remove from heat and let cool to room temperature.
1 lb fresh strawberries, 1/4 cup sugar, 1 tablespoon lemon juice
In a chilled mixing bowl, whip the heavy cream using an electric mixer on high speed until soft peaks form, about 3 minutes. Continue whipping until stiff peaks are achieved, about 2 more minutes. Keep refrigerated until use.
2 cups heavy cream
Level the cooled cakes if necessary. Spread a layer of strawberry compote over the first cake layer, then top with a generous amount of whipped cream. Place the second cake layer on top and repeat with remaining strawberry compote and whipped cream. Cover the entire cake with the remaining whipped cream, smoothing the sides and top with a spatula. Decorate with fresh strawberries if desired.
1 lb fresh strawberries, 1/4 cup sugar, 1 tablespoon lemon juice, 2 cups heavy cream
Refrigerate the cake for at least 1 hour before serving to allow flavors to meld. Slice and serve chilled, revealing the vibrant strawberry layers and fluffy topping.
