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

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

In a large bowl, cream the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

In a large bowl, whip the heavy cream with the powdered sugar to medium peaks.

Place one cake layer on a serving plate and top with half of the whipped cream and half of the sliced strawberries.

Place the second cake layer on top and spread the remaining whipped cream and strawberries over the top.

Serve immediately or refrigerate until ready to serve.