Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

In a bowl, combine the flour, baking powder, and salt. Set aside.

In another large bowl, beat the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the milk, mixing until smooth.

Slowly add the dry ingredients to the wet mixture until fully incorporated. Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

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

Spread the strawberry jam over the cooled cake. Place the halved strawberries evenly on top of the jam layer.

Spread the whipped cream over the strawberry layer. Decorate with additional fresh strawberries and dollops of whipped cream.