preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans to ensure your cake comes out easily once baked.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed.

Cream them for about 3-4 minutes, or until the mixture is light and fluffy.

Pro Tip: Make sure your butter is at room temperature—it mixes better and creates a smoother batter.

Crack the eggs one at a time into the butter-sugar mixture, beating well after each addition.

Add the vanilla extract and mix until everything is fully incorporated.

Slowly add half of the dry ingredients to the wet mixture, followed by half of the buttermilk.

Then add the remaining dry ingredients and buttermilk, mixing until smooth.

Pro Tip: Don’t overmix at this stage—just stir until everything is combined. Overmixing can make your cake dense.

Divide the batter evenly between the two prepared cake pans.

Spread it out gently with a spatula for an even layer.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack.

While the cakes are cooling, chop the strawberries and place them in a small bowl.

Sprinkle the sugar over the strawberries and toss them gently.

Let them sit for about 10-15 minutes, allowing the juice to release. This creates a nice strawberry syrup that’ll soak into the cake layers.

In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overwhip, as the cream can turn into butter!

Pro Tip: For best results, chill the mixing bowl and beaters before whipping the cream.

Once the cakes have completely cooled, place one layer on your serving plate.

Spoon half of the strawberry filling over the first cake layer, then top it with a generous layer of whipped cream.

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

Slice and serve immediately, or refrigerate until you're ready to enjoy.

This cake is perfect for a sunny afternoon, a family gathering, or any time you need a sweet pick-me-up.