1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans) and line the bottoms with parchment paper.

2. Whisk Dry Ingredients: In a medium bowl, whisk together the gluten free flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3–5 minutes until light, fluffy, and pale in color.

4. Add Eggs: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Stir in the vanilla extract.

5. Combine Batter: Reduce mixer speed to low. Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix until just combined and smooth.

6. Bake: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

7. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before assembling.

8. Make Whipped Cream: In a large chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Be careful not to overbeat into butter.

9. Assemble: Place one cake layer on a serving platter or cake stand. Spread a thick layer of whipped cream over the top and cover with sliced strawberries. Repeat with the second cake layer. Top with the final cake layer.

10. Finish: Frost the top (and sides, if desired, though the ‘naked’ look works well) with the remaining whipped cream and garnish with the remaining strawberries.