Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easier removal.

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

In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy.

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

Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined without overmixing.

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

Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

While the cakes cool, combine sliced strawberries, sugar, and lemon juice in a bowl and let them sit for about 15–20 minutes until juicy.

In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until light and fluffy.

Place the first cake layer onto a serving plate and spread a layer of whipped frosting over the top.

Add a layer of sliced strawberries and a little of the strawberry juices over the frosting.

Repeat the layers with the remaining cake layers, frosting, and strawberries.

Frost the outside of the cake with the remaining whipped frosting.

Press crushed vanilla cookies or cake crumbs around the sides of the cake.

Decorate the top with whole strawberries and extra sliced strawberries.

Refrigerate the cake for at least 1 hour before slicing and serving for the best texture and flavor.