Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Step 2: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer. Scrape down the sides of the bowl often.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Step 6: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Step 8: In a small saucepan, combine 2 cups of chopped fresh strawberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice.
Step 9: Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, and the mixture thickens slightly, about 8-10 minutes. Mash some of the strawberries with a fork if desired for a chunkier compote.
Step 10: Remove from heat and let cool completely.
Step 11: In a large, chilled bowl (preferably a metal one, chilled in the freezer for 10-15 minutes), combine the very cold heavy cream, powdered sugar, and vanilla extract.
Step 12: Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn to butter!
Step 13: Once the cake layers are completely cool, place one layer on your serving plate or cake stand. If desired, you can level the top of the cake layers with a serrated knife for a flatter surface.
Step 14: Spread about one-third of the whipped cream evenly over the first cake layer.
Step 15: Spoon the cooled strawberry compote over the whipped cream, leaving a small border around the edge.
Step 16: Carefully place the second cake layer on top.
Step 17: Use the remaining whipped cream to frost the top and sides of the cake. You can achieve a smooth finish or a rustic look.
Step 18: Garnish generously with the remaining 2 cups of fresh, sliced strawberries. For a beautiful presentation, arrange them in concentric circles or fan them out.
Step 19: Chill the fresh strawberry cream cake for at least 30 minutes before serving to allow the flavors to meld and the cream to set.