Begin by greasing and flouring three 8-inch round cake pans. For extra ease, line the bottom of each pan with parchment paper.

Preheat your oven to 350°F (175°C).

In a medium-sized bowl, whisk together the cake flour, baking powder, and salt. Set this dry mixture aside for later use.

Using an electric mixer fitted with a paddle attachment, cream the softened butter on medium speed until it becomes smooth. Gradually add the sugar and continue to beat until the mixture turns light and fluffy, which should take about 3 to 5 minutes.

Incorporate the eggs one at a time, mixing thoroughly after each addition until the yolks are well blended into the batter.

Stir the vanilla extract into the buttermilk.

With the mixer set to low speed, add the flour mixture to the butter and sugar batter alternately with the buttermilk. Start and finish with the dry ingredients, making three additions of the dry mix and two of the buttermilk.

Evenly divide the cake batter among the three prepared pans.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean or with just a few moist crumbs. You can also test doneness by gently pressing the center of the cake; it should spring back when touched. Baking times may vary slightly.

Allow the cakes to cool in the pans on a wire rack for 10 minutes before carefully inverting them onto the rack to cool completely.

In a medium-sized bowl, combine the sliced strawberries with the sugar. Stir well, cover the bowl with plastic wrap, and refrigerate until ready to use. The sugar will draw out the juices from the strawberries, creating a lovely syrup.

Chill your mixing bowl and whisk attachment in the freezer for about 10 minutes to ensure your cream whips perfectly.

Pour the heavy cream, powdered sugar, and vanilla extract into the chilled bowl. Begin beating at low speed, gradually increasing to medium-high as the cream thickens. This should take approximately 1 ½ minutes, resulting in soft peaks that slightly bend over when the whisk is lifted. Be careful not to overbeat.

Once the cake layers are completely cool, start the assembly. Place one of the cake layers onto your serving base or cake stand.

Using a wooden skewer or the tines of a fork, poke small holes across the top of the cake layer. This will help the strawberry juices absorb into the cake.

Spread a layer of the prepared sweetened whipped cream over the cake layer, ensuring an even coverage. Reserve enough whipped cream for the remaining layers and the top.

Add a layer of the sugared strawberries, making sure to include some of the juices.

Repeat the process for the next cake layer, once again poking holes, spreading whipped cream, and adding strawberries.

Top with the final cake layer, then generously spread the remaining whipped cream over the top.

Garnish with whole or additional sliced strawberries on top. If desired, press thinly sliced strawberries around the sides of the cake for an extra touch of color and flavor.

Store the assembled cake in the refrigerator under a cake dome or in an airtight container. For the best texture and flavor, remove from the refrigerator about one hour before serving.