Preheat your oven to 350°F (175°C). Grease both 9-inch round cake pans with butter and line the bottoms with parchment paper.

Prepare the strawberry filling first as it needs to cool before assembly.

Combine diced strawberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook for about 5 minutes until strawberries soften.

Mix cornstarch and cold water until smooth, then add to the strawberry mixture and stir until thickened. Remove from heat and cool in the refrigerator.

In a large bowl, cream together butter and sugar on medium-high speed until pale and fluffy.

Add eggs one at a time, beating well after each addition, along with vanilla extract with the last egg.

In another bowl, mix flour, baking powder, and salt. Gradually add to the butter mixture, alternating with whole milk. Stop mixing when just combined.

Divide the batter between the prepared pans and bake for 28-32 minutes. Check doneness with a toothpick.

Cool in the pans for 15 minutes before transferring to a cooling rack.

Blend chopped strawberries until smooth and strain into a bowl to remove seeds.

Mix in sifted powdered sugar, lemon juice, and salt until smooth. Adjust with heavy cream for desired consistency.

Whip cold heavy cream until it starts thickening, then add powdered sugar and vanilla extract until stiff peaks form.

Place the first cake layer on a serving plate, spread whipped cream frosting, then spoon strawberry filling on top.

Add the second cake layer on top, apply a thin crumb coat of frosting, and chill for 20 minutes.

Apply a final layer of whipped cream frosting before glazing.

Pour the glaze over the chilled cake and allow it to set. Decorate with fresh strawberries.

Refrigerate for at least 30 minutes before slicing.