1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In another bowl, beat butter and sugar until light and fluffy.

4. Add eggs one at a time, then mix in vanilla extract.

5. Alternate adding the flour mixture and milk, mixing just until combined.

6. Divide batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.

7. Let cakes cool completely on a wire rack.

8. Combine sliced strawberries, strawberry jam, and lemon juice. Let sit for 15 minutes.

9. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

10. Beat cream cheese with sugar and vanilla until smooth (or loosen pastry cream).

11. Slice cooled cakes horizontally to make 4 even layers.

12. Start with one layer of sponge, then add cream cheese layer, strawberry filling, and whipped cream.

13. Repeat layering until all sponge layers are used.

14. Frost the top and sides with remaining whipped cream.

15. Garnish with strawberries and chill the cake for 1 hour before slicing.