Preheat oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.

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

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.

Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Gently toss to combine and let sit for 15-20 minutes, allowing the strawberries to release their juices.

In a large chilled bowl, beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form.

Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.

Once the cakes are completely cool, place one cake layer on a serving plate.

Spread about one-third of the whipped cream frosting over the cake layer, then top with half of the strawberry filling.

Place the second cake layer on top, repeat with another third of the whipped cream frosting and the remaining strawberry filling.

Add the final cake layer and spread the remaining whipped cream frosting over the top and sides of the cake. Garnish with fresh strawberries if desired. Serve immediately or refrigerate for up to 2 hours.