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

In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.

Add softened butter, eggs, vanilla extract, and buttermilk. Beat with an electric mixer on medium speed for 2 minutes.

Pour the batter evenly into the prepared cake pans.

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 remove from pans and cool completely on wire racks.

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

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

Place one cake layer on a serving plate. Spread half of the whipped cream over the top.

Top with half of the macerated strawberries.

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

Serve immediately or refrigerate until ready to serve.