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, beat the softened butter and 1 3/4 cups granulated sugar together with an electric mixer on medium speed 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 each addition just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 28-32 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.
To prepare the strawberry filling, combine the chopped strawberries, 1/2 cup granulated sugar, and lemon juice in a medium saucepan over medium heat.
Cook, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer, about 5-7 minutes.
In a small bowl, mix the cornstarch and cold water until smooth. Slowly stir this mixture into the simmering strawberries.
Continue cooking and stirring until the filling thickens, about 2-3 minutes. Remove from heat and let cool completely.
Once the cakes and strawberry filling are completely cooled, place one cake layer on a serving plate.
Spread the strawberry filling evenly over the top of the first cake layer.
Place the second cake layer on top of the filling.
Optionally, frost the cake with your favorite vanilla or cream cheese frosting, or serve as is.