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 until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir 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 28-32 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn 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.
In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the strawberries and cook, stirring constantly, until the mixture thickens and becomes glossy, about 3-5 minutes.
Remove from heat and let the strawberry filling cool completely.
To assemble the cake, place one cake layer on a serving plate. Spread the strawberry filling evenly over the top.
Place the second cake layer on top of the filling.
Optionally, frost the cake with your favorite vanilla buttercream or whipped cream.