Preheat your oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper for easy removal.

In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light, pale, and fluffy (about 4-5 minutes).

Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of your measured flour. Stir in the vanilla extract.

Sift the all-purpose flour and baking powder directly into the wet mixture.

Using a spatula, gently fold the ingredients together in a figure-eight motion just until combined.

The batter should be thick but drop easily off the spatula when tapped (a "dropping consistency").

If it feels too stiff, fold in 1 to 2 tablespoons of milk.Bake:

Divide the batter evenly between the two prepared cake pans and smooth the tops.

Bake for 25 to 30 minutes.

They are done when the tops are golden brown and a toothpick inserted into the center comes out clean.

Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.

In a chilled bowl, whip the heavy cream and 2 tablespoons of powdered sugar together until soft peaks form.

Place the first cake layer onto your serving plate.

Spread the strawberry jam evenly across the surface, followed by a smooth layer of the whipped cream.

Gently place the second cake layer on top.

Dust the surface generously with a final sprinkle of powdered sugar right before serving.