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

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Divide batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.

In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for at least 15 minutes, or until the strawberries release their juices.

In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Place one cake layer on a serving plate. Spread with a layer of whipped cream and strawberries.

Top with the second cake layer and repeat the layering process.

Decorate the top of the cake with remaining whipped cream and strawberries.

Serve immediately or chill for later.