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

In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Fold in the chopped strawberries gently.

Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans, then turn them out onto a wire rack to cool completely.

In a chilled bowl, whip the heavy cream until soft peaks form. Add in the powdered sugar and vanilla extract, and continue to whip until stiff peaks form. If desired, fold in a few tablespoons of strawberry puree for added flavor.

Place one cake layer on a serving plate. Spread a generous layer of cream filling over the top, followed by a layer of sliced strawberries. Place the second cake layer on top and repeat the process.

Spread the remaining cream filling over the top and sides of the cake. Decorate with whole strawberries and additional berries, if desired.

Allow the cake to set in the refrigerator for at least an hour before serving to let the flavors meld together. Serve chilled.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best freshness, consume within 48 hours.