Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the eggs, milk, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Gently fold in the chopped strawberries.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

In a large bowl, beat the cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, alternating with the milk, beating until well combined and smooth. Stir in the vanilla extract.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top.

Place the second cake layer on top and frost the entire cake. Decorate with fresh strawberries if desired.