Prepare the Sponge Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a round 8-inch cake pan with parchment paper, ensuring the bottom and sides are covered to prevent sticking.
2. Mix the Dry Ingredients: In a bowl, sift the flour and salt together. This helps create a lighter, fluffier cake.
3. Whisk the Eggs and Sugar: In a separate, larger bowl, whisk the eggs and granulated sugar until the mixture becomes pale, thick, and slightly foamy. This can take about 5-8 minutes. If you have a stand mixer, this step will be much easier!
4. Fold in the Dry Ingredients: Gently fold in the sifted flour mixture into the egg and sugar mixture. Do this carefully to maintain the airiness of the batter. It’s important not to deflate the whipped eggs.
5. Add the Wet Ingredients: Warm the milk and melted butter in the microwave or on the stove until they are just lukewarm (not hot). Stir in the vanilla extract, then fold into the batter, again being gentle to preserve the lightness of the mixture.
6. Bake: Pour the batter into the prepared cake pan. Bake for 20-25 minutes or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
7. Cool the Cake: Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Prepare the Whipped Cream Filling

1. Chill the Cream: For best results, ensure your heavy cream is well-chilled. A cold mixing bowl and whisk will also help the cream whip faster and fluffier.
2. Whip the Cream: In a large mixing bowl, add the heavy cream, powdered sugar, and vanilla extract. Beat with a hand mixer or stand mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, or the cream will turn into butter!
3. Set Aside: Once the whipped cream is ready, set it aside in the refrigerator until you are ready to assemble the cake.

Assemble the Cake

1. Slice the Sponge Cake: Once the cake has completely cooled, slice it into two or three even layers, depending on how tall you want your cake to be.
2. Spread the Whipped Cream: Place one layer of cake on a serving plate or cake stand. Generously spread a layer of whipped cream over the cake.
3. Add Strawberries: Arrange fresh strawberry slices evenly on top of the whipped cream layer. You can place the strawberries in a circular pattern or more randomly, depending on your preference.
4. Repeat the Layers: Add the second layer of cake, more whipped cream, and more strawberries. If you have a third layer, repeat the same steps.
5. Top with Fresh Strawberries: For the final layer, top the cake with a generous amount of whipped cream and arrange the remaining strawberries on top in a decorative fashion.
6. Optional Glaze: If desired, warm a little strawberry jam or fruit preserve and brush it lightly over the top layer of strawberries for a shiny, elegant finish.