Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and dust lightly with flour.

In a medium bowl, whisk together the cake flour, baking powder, and salt until evenly distributed. Set aside.

In a large mixing bowl, beat the butter and granulated sugar together on medium-high speed for 4-5 minutes until pale and fluffy, scraping down the sides halfway through.

Add eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.

Alternate adding the flour mixture and milk in three additions, beginning and ending with flour. Mix on low speed just until no streaks remain, being careful not to overmix.

Divide batter evenly among the three prepared pans and smooth the tops with an offset spatula. Bake for 22-26 minutes until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.

Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely, at least 1 hour.

Meanwhile, puree the chopped strawberries with 3 tablespoons powdered sugar in a blender until smooth. Strain through a fine-mesh sieve to remove seeds, pressing with a spoon to extract all liquid. You should have about 3/4 cup puree.

In a chilled bowl, beat the heavy cream and 1/2 cup powdered sugar together until stiff peaks form. Gently fold in 1/2 cup of the strawberry puree using a spatula until just combined and pale pink throughout.

Place the first cake layer on your serving plate. Spread 1 cup of strawberry cream evenly across the top, leaving a 1/4-inch border. Add the second layer, another cup of cream, then the final layer. Use remaining cream to frost the top and sides smoothly. Garnish with fresh strawberry slices and refrigerate for at least 2 hours before slicing.