Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.

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

In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy (about 3-4 minutes).

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

With the mixer on low speed, gradually add half of the dry ingredients to the wet ingredients, mixing until just combined. Pour in the milk and mix until just combined. Add the remaining dry ingredients and mix on low speed until the batter is smooth and no streaks of flour remain, being careful not to overmix.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

In a medium saucepan, combine the diced strawberries, granulated sugar, and lemon juice. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 5-7 minutes, until strawberries have softened and released their juices.

In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the simmering strawberry mixture, stirring constantly. Continue to cook for another 2-3 minutes, until the compote thickens.

Remove from heat and transfer the compote to a separate bowl. Let it cool completely to room temperature, then chill in the refrigerator until ready to use.

In a large, chilled mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer with a whisk attachment, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream will curdle.

Once the cake layers are completely cool, use a serrated knife to level the tops if necessary, creating flat surfaces.

Place one cake layer on your serving plate or cake stand. Spread about half of the strawberry compote evenly over the first cake layer, leaving a small border around the edge. Spread about one-third of the whipped cream frosting over the compote.

Carefully place the second cake layer on top. Spread the remaining strawberry compote over the second layer, again leaving a small border.

Frost the top and sides of the entire cake with the remaining whipped cream frosting.

Decorate the top of the cake with fresh sliced or whole strawberries. Refrigerate the cake for at least 2 hours before serving to allow it to set.