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

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

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

Divide the batter evenly between the prepared 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 transfer to wire racks to cool completely.

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

In a mixing bowl, beat 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 on top.

Add a layer of whipped cream over the strawberries.

Top with the second cake layer and repeat the process with the remaining strawberries and whipped cream.

Decorate the top with additional strawberries and whipped cream if desired.