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

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add softened butter and mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together eggs, vanilla extract, and milk.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not 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 chopped strawberries, sugar, and cornstarch. Stir to combine.

Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. This should take about 5-7 minutes.

Remove from heat and let it cool completely.

In a large bowl, beat together cream cheese and softened butter until smooth and creamy.

Gradually add powdered sugar, one cup at a time, beating well after each addition.

Stir in vanilla extract and heavy cream until the frosting is smooth and spreadable.

Place one cooled cake layer on a serving plate. Spread the cooled strawberry filling evenly over the cake layer.

Top with the second cake layer.

Frost the entire cake with the cream cheese frosting.

Garnish with fresh strawberries if desired. Chill before serving.