Preheat your oven to 350°F (180°C).
Grease the cake 2 8 inch baking pans with pan release and line with parchment paper.
Cream the butter and sugar with an hand electric mixer until creamy for about 3 minutes.
Slowly add the eggs one by one, make sure you mix in the eggs well to prevent curdling.
Add the natural vanilla extract and continue to mix until well combined throughout the batter
Continue mixing for about 2 minutes or until you see bubbles starting to appear on the top of the batter.
Slowly sift in the flour, baking powder, and salt into the mixing bowl.
Using a spatula gently fold in the flour until smooth
Divide and deposit the batter evenly between the pans, smooth off the surface with an offset spatula
Place into preheated oven and bake for 20-25 minutes or until golden brown.
For the filling, add the butter, confectioner's
sugar, and vanilla extract and cream using a mixing machine with a paddle or hand held mixer. Mix till smooth and creamy consistency.
Using an off set spatula, spread the buttercream evenly onto one side of the sponge cake.
Evenly spread the strawberry jam onto the buttercream filling and place the other sponge cake on top.
Decorate with icing sugar and place some strawberries into center of cake.