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

In a large mixing bowl, cream together softened unsalted butter and granulated sugar on medium speed for 3 to 5 minutes until light and fluffy.

Add large eggs one at a time, then mix in the vanilla extract until smooth and creamy.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add to the wet mixture, alternating with whole milk.

Pour the batter into the prepared cake pans and bake for 25 to 30 minutes until a toothpick comes out clean.

Let the cake cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Whip heavy whipping cream in a chilled bowl, gradually adding powdered sugar until soft peaks form.

Assemble the cake by placing one layer on a serving plate, spreading whipped cream, and topping with half the strawberries. Repeat with the second layer.

Garnish with mint leaves if desired, slice and serve chilled.