Preheat oven to 350°F (175°C) and grease two 8 inch round cake pans. Whisk flour, baking powder, and salt. Cream butter and 1 cup sugar until fluffy, then beat in eggs and vanilla. Alternate adding dry ingredients and buttermilk, mixing until just smooth.

Divide batter between pans and bake 20 to 25 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto a rack to cool completely.

Whip cold cream and powdered sugar to soft peaks. Toss strawberries with remaining 1 tbsp sugar and let sit 10 minutes.

Place one cake layer on a plate, top with half the cream and half the strawberries. Add the second layer, remaining cream, and the rest of the berries. Spoon any syrup over the top and serve right away.