Step 1

Preheat the oven to 350F. Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.

Step 2

In a medium bowl, sift together the flour, baking powder, and salt. (Omit baking powder if using King Arthur self-rising flour.)

Step 3

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed just until smooth and combined. Beat in the eggs one at a time, stopping and scraping down the bowl occasionally. Beat in the milk and 1½ teaspoons of vanilla.

Step 4

With the mixer on low speed, gradually beat in the flour mixture just until combined and the batter is thick but smooth. Divide the batter between the prepared cake pans and smooth with a spatula.

Step 5

Bake for 25 to 30 minutes or until the top is golden brown, the cake springs back when gently pressed in the center, and the edges are starting to pull away from the sides of the pan. Let the cakes cool in the pans on a wire rack. Carefully remove them from the pans and peel off the parchment paper.

Step 6

In a medium mixing bowl, beat the cream, confectioners’ sugar, and remaining ½ teaspoon of vanilla on medium speed just until stiff peaks form.

Step 7

Place one cake on a serving plate. Spread the strawberry jam on top. Spread the whipped cream over the jam. Top with the other cake. Dust the top with additional confectioners’ sugar before serving. Store any leftovers covered and refrigerated for up to 3 days.