Preheat your oven to 350°F and grease two 9-inch round cake pans with butter or non-stick spray. Lightly flour the pans, tapping out any excess.

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In another bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.

Divide the batter equally between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip.

Place one cake layer on a serving platter. Spread a layer of whipped cream over the top, then arrange half of the sliced strawberries over the cream. Place the second cake layer on top and repeat the process.

Use remaining whipped cream to frost the top and sides of the cake. Decorate with the remaining strawberries, arranging them in an attractive pattern.

Refrigerate the cake for at least an hour before serving to allow the flavors to meld and the cream to set.

Store any leftovers in the refrigerator, covered, for up to 3 days. The cake is best enjoyed fresh.