Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine softened unsalted butter and granulated sugar. Beat until light and fluffy.

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

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add it to the butter-sugar-egg mixture, alternating with milk, starting and ending with flour.

Divide the batter evenly between the two prepared pans. Smooth tops and bake for 25–30 minutes or until a toothpick comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.

Slice the fresh strawberries and toss them with sugar in a bowl. Let sit for 10–15 minutes to enhance their sweetness.

Whip the heavy cream with powdered sugar until stiff peaks form.

Once cooled, level the cakes if necessary. Layer one cake with whipped cream and strawberries, then repeat with the second cake.

Frost the sides with remaining whipped cream and decorate with fresh strawberry halves. Chill for at least 1 hour before serving.

Serve and enjoy your Strawberry Shortcake Layer Sponge Cake!