In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of sugar until light and fluffy, about 4-5 minutes. Add 4 room-temperature eggs one at a time, mixing thoroughly after each addition. Stir in 2 teaspoons of vanilla extract, alternating with 3 cups of cake flour and 1 cup of milk until combined.

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Pour the batter evenly into the pans and bake for 25-30 minutes, until a toothpick inserted comes out clean. Allow to cool completely in the pans on a wire rack.

While the cakes cool, whip together 2 cups of heavy cream and 1 cup of powdered sugar in a chilled bowl until soft peaks form. Set aside.

Once cool, level the tops of the cakes with a serrated knife. Place one layer on a serving plate, spread frosting, and layer fresh sliced strawberries. Top with the second layer and frost the top and sides.

To finish, add more fresh strawberries on top and optionally drizzle with strawberry sauce or sprinkle powdered sugar. Chill for 30 minutes before serving.