Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. In a large mixing bowl, sift together the cake flour, baking powder, and salt. In another bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Incorporate the eggs one at a time, followed by the milk. Gradually mix in the dry ingredients until just combined, creating a smooth batter.

Evenly divide the cake batter among the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden. Once done, remove the pans from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cake layers cool, whip the heavy cream in a chilled bowl using an electric mixer on medium-high speed. After a minute, gradually add the powdered sugar. Continue whipping until soft peaks form, about 3-5 minutes.

Once the cake layers are fully cooled, place one layer on a serving plate. Spread a generous layer of whipped cream over the top, followed by a layer of sliced fresh strawberries. Repeat this process with the second layer. Finish by adding the third cake layer on top, then spread whipped cream over the entire cake.

To help the flavors meld and the layers set, place the assembled cake in the refrigerator for at least 30 minutes. Once chilled, garnish with any remaining strawberries on top.