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Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
Cream butter and sugar until fluffy (3–4 mins).
Add eggs one at a time, then vanilla.
Whisk dry ingredients (flour, baking powder, salt).
Alternate adding dry mix and milk to butter mixture.
Toss strawberries with cornstarch to reduce excess moisture.
Layer batter and strawberries in pans.
Bake 30–35 mins until golden.
Cool in pans for 10 mins, then transfer to a wire rack.
Assemble layers with strawberry compote or whipped cream frosting.
Garnish with fresh berries.