Preheat your oven to 175°C (350°F) and grease two cake pans, lining them with parchment paper

In a medium bowl, whisk together flour, baking powder, and salt until well combined

In a large bowl, beat butter and sugar together for 3 to 5 minutes until light and fluffy

Add eggs one at a time, mixing well after each addition to ensure a smooth batter

Stir in vanilla extract for enhanced flavor

Add the dry ingredients in batches, alternating with milk and sour cream

Mix gently after each addition, making sure not to overmix

Divide the batter evenly into the prepared cake pans

Smooth the tops and tap lightly on the counter to remove air bubbles

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean

Allow cakes to cool in pans for 10 minutes before transferring to a cooling rack

Let cakes cool completely before assembling

In a bowl, combine sliced strawberries, sugar, and lemon juice

Let the mixture sit for 20 to 30 minutes until the strawberries release their juices

In a chilled bowl, whip the heavy cream until soft peaks form

Add powdered sugar and vanilla extract

Continue whipping until stiff peaks form but avoid overwhipping

Place one cake layer on a serving plate

Spread a layer of whipped cream evenly across the top

Add a generous layer of macerated strawberries

Place the second cake layer on top

Apply a thin crumb coat of whipped cream

Chill for 15 minutes to set the crumb coat

Frost the cake fully with whipped cream

Decorate with fresh strawberries on top

Slice and serve immediately or chill until ready