Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and 1 3/4 cups granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
While the cakes cool, prepare the strawberry topping: In a small saucepan, combine the sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture begins to simmer, about 5 minutes.
In a small bowl, mix the cornstarch and water until smooth. Stir this mixture into the strawberries and cook for another 1-2 minutes until the topping thickens. Remove from heat and let cool to room temperature.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread half of the strawberry topping evenly over the top.
Place the second cake layer on top and spread the remaining strawberry topping over the top of the cake.
Serve immediately or refrigerate until ready to serve.