Step 1: Begin by creaming the butter and granulated sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs one at a time, mixing well after each addition to ensure emulsion. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
Step 2: Gradually incorporate the dry ingredients into the wet mixture, alternating with whole milk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix. Scrape down the sides and bottom of the bowl for uniform consistency. Transfer the batter into two prepared 8-inch round cake pans, smoothing each surface with an offset spatula. Tap pans gently on the counter to release trapped air bubbles.
Step 3: Position pans on the center rack of a preheated 350°F (175°C) oven. Bake for 22 to 25 minutes, checking for doneness at 20 minutes. Rotate pans halfway through baking for uniform color and rise. Layers are done when a toothpick inserted into the center emerges clean with a few crumbs. Remove from oven and cool in pans for ten minutes before inverting onto a wire rack to cool completely.
Step 4: While cakes cool, prepare the whipped cream. Chill a metal bowl and beaters in the refrigerator for at least 15 minutes. Pour cold heavy whipping cream into the chilled bowl and add powdered sugar and vanilla extract. Begin mixing at low speed to combine ingredients, then increase to high speed as the cream thickens. Beat until medium peaks appear, where ridges stand tall but bend slightly. Avoid overbeating. Transfer cream to another bowl, cover, and refrigerate until assembly.
Step 5: Once cake layers are completely cool, ensure they are level by trimming any domed tops with a serrated knife if necessary. Place one cake layer on a cake turntable or serving plate. Spread an even layer of approximately one cup of whipped cream over the cake using an offset spatula.
Step 6: Arrange half of the sliced fresh strawberries in concentric circles or random clusters over the whipped cream. If desired, apply a light crumb coat of cream around the edges of the cake and refrigerate for 15 minutes to set before continuing.
Step 7: Carefully place the second cake layer on top, pressing gently to adhere. Repeat the frosting and berry arrangement on the top surface. Decorate with additional whole strawberries, a dusting of powdered sugar, or mint leaves as desired. Serve immediately or refrigerate until ready to serve.