Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
• In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
• Gently fold in the sliced strawberries, reserving a few for decoration.
• Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
• While the cake cools, prepare the cream cheese frosting by beating the cream cheese and butter until smooth. Gradually add powdered sugar and beat until light and spreadable.
• Assemble the cake: place one cake layer on a serving plate, spread a layer of frosting, add a layer of sliced strawberries, top with the second layer, frost the top and sides, and garnish with reserved strawberries.