Preheat and prepare the pans

• Preheat the oven to 180 °C.
• Grease and line the cake pans.

Make the cake batter

• Cream the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then the vanilla.
• Whisk the flour, baking powder and salt, then alternate adding the dry ingredients and the milk until just combined.

Bake the cakes

• Divide the batter evenly between the prepared pans.
• Bake until golden and a skewer comes out clean.
• Cool in the pans, then turn out onto a rack to cool completely.

Whip the cream

• Whip the cold heavy cream with the powdered sugar to stiff peaks.

Assemble the shortcake

• Place a cake layer on a plate and top with whipped cream and sliced strawberries.
• Add the second layer and repeat with cream and strawberries.
• Finish with the remaining cream and strawberries on top.