In a medium bowl, combine the sliced strawberries and 1/2 cup of granulated sugar. Toss well and let sit for about 30 minutes.

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.

Beat in the eggs, one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the cream until stiff peaks form.

Once the cake has cooled, slice it horizontally into two even layers.

On a serving platter, place one layer of cake. Spread half of the whipped cream over the cake layer, then spoon half of the macerated strawberries (with their juices) over the whipped cream.

Top with the second layer of cake and repeat the process: spread the remaining whipped cream and the remaining strawberries on top.

Optionally, garnish with additional fresh strawberries or a few mint leaves.

Cover the assembled cake with plastic wrap or aluminum foil. Refrigerate for at least 4 hours or overnight.

Slice and serve chilled.