Preheat the oven to 350°F (175°C). Grease and flour the two 8-inch cake pans.

In a mixing bowl, combine flour, baking powder, and salt. In another bowl, whisk eggs and granulated sugar until pale and fluffy, around 5-7 minutes.

Slowly fold the dry ingredients into the egg mixture. Add melted butter and vanilla extract, folding gently until combined.

Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

While the cakes are cooling, prepare the whipped cream. In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Once the cakes are completely cooled, level the tops with a knife if needed. Place one layer on a serving platter and spread a generous amount of whipped cream over the top. Add half of the sliced strawberries on top of the whipped cream.

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

Decorate with extra strawberries if desired. Slice and serve!

For added flavor, consider macerating the strawberries with a tablespoon of sugar for about 10 minutes before using them.

This cake can be made a day in advance; just assemble it and keep it refrigerated until serving.

To make the cake even more decadent, you can add a layer of strawberry jam between the sponge cake layers.