• Preheat oven to 180° C (350° F).
• Using a pastry brush, butter the bottom and sides of 7-inch round cake tins, then flour bottom and sides of cake tins, tapping out the excess. Chill in the fridge.
• Combine flour and baking powder in a medium bowl. Stir to combine, set aside.
• In a mixing bowl fitted with the paddle attachment, cream the butter, sugar and vanilla extract on medium speed until creamy and fluffy; about 5 minutes.
• Beat in the eggs and yolks gradually into the mixing bowl, beating continuously until well combined.
• Reduce the mixer to low speed, add the flour mixture in thirds, alternating with milk in 2 additions, beginning with the flour mixture and ending with the flour mixture; beat until well incorporated. Do not overmix.
• Pour the batter evenly into prepared cake tins, and spread evenly using an offset spatula.
• Put the cake tins on a baking tray. Bake for 20-25 minutes or until a cake tester inserted in the center of the cake comes out clean.
• Remove from the oven and place the cake tins on a wire rack, and let cool the cake in tins for 10 minutes. Remove the cake from tins and return to a wire rack to cool completely.
• Whip the cream until it forms a soft peak. Add the sugar, and mix in gently.
• Chill in the fridge until the cake is ready to assemble.

To Assemble

• Divide the whipped cream and strawberries into three parts.
• Place the cake on a cake board.
• Spread the whipped cream, stopping about 1/4 inch from the edge of cake and top with sliced strawberries.
• Place the cake for second layer and press lightly.
• Spread whipped cream and top strawberries.
• Do the same procedure for the third layer, but spread the whipped cream, going close to the edge of the cake. Garnish with the remaining sliced strawberries.