Make the Cake

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

• • In a bowl, whisk together flour, baking powder, and salt.

• • In a separate large bowl, cream the butter and sugar until light and fluffy. Add 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 milk, starting and ending with the dry ingredients. Mix until just combined.

• • Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

Prepare the Cream Filling

• • Beat the cream cheese and powdered sugar together until smooth.

• • In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

Make the Strawberry Topping

• • In a small bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 15 minutes to macerate.

Assemble the Cake

• • Place one cake layer on a serving plate. Spread half of the cream filling evenly over the top.

• • Add the second cake layer and spread the remaining cream filling on top and around the sides of the cake.

• • Arrange the macerated strawberries on top of the cake for a beautiful finish.

Chill and Serve

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.