1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper (no greasing needed for sponge cake).

2. Make the Sponge Cake: In a large bowl, beat eggs and sugar with an electric mixer on high speed for 6–8 minutes until thick, pale, and tripled in volume. Gently fold in sifted flour and salt in three additions. Add vanilla, then gently fold in warm milk and butter until just combined.

3. Bake: Divide batter evenly between the two pans. Bake for 18–22 minutes or until tops are golden and spring back when touched. Cool completely before assembling.

4. Prepare the Strawberries: While the cakes cool, toss sliced strawberries with 2 tablespoons of sugar and let them sit for 15–30 minutes to release juices.

5. Make the Whipped Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.

6. Assemble the Cake: Place one cake layer on a serving plate. Spread with half the whipped cream and top with half the macerated strawberries (drain excess juice to avoid sogginess). Repeat with the second layer. Finish with remaining whipped cream and whole or sliced strawberries on top.

7. Chill and Serve: Refrigerate for at least 30 minutes before serving. Slice gently with a serrated knife.