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

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the softened butter, eggs, vanilla extract, and buttermilk. Beat with an electric mixer on medium speed until smooth.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

In a bowl, combine the sliced strawberries and granulated sugar. Let sit for 15 minutes to release juices.

In a mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form.

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

Add a layer of whipped cream on top of the strawberries.

Place the second cake layer on top and repeat the process with the remaining strawberries and whipped cream.

Serve immediately or refrigerate until ready to serve.