1. Preheat the oven to 350°F and grease two 8-inch round cake pans, then line the bottoms with parchment paper.

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

3. In a large mixing bowl, beat the butter and granulated sugar until pale and fluffy.

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

5. Add the dry ingredients in three additions, alternating with the milk, and mix just until the batter is smooth.

6. Divide the batter evenly between the prepared pans and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack and let them cool completely.

8. In a small saucepan, combine the chopped strawberries, lemon juice, and cornstarch, then cook over medium heat until the mixture thickens slightly.

9. Let the strawberry mixture cool fully before using it in the cake.

10. For the frosting, beat the cream cheese and butter until smooth, then add the powdered sugar, vanilla extract, and heavy cream and beat until fluffy.

11. Place one cake layer on a serving plate, spread a layer of frosting over it, then spoon on the cooled strawberry filling.

12. Add the second cake layer, frost the top and sides, and decorate with whole strawberries.

13. Chill the cake for 20 to 30 minutes before slicing for cleaner layers.