Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans and set aside.

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

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until fully combined and smooth.

Divide the batter evenly into the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, whipping until stiff peaks form. Fold in the chopped strawberries.

Place one cake layer on a serving platter. Spread half of the cream filling over the top. Place the second layer on top and spread the remaining filling. Decorate with whole or sliced strawberries.

Serve the strawberry cream cake chilled for the best flavor. Slice and enjoy a piece of summer on a plate.

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 1 month.