Preheat the oven to 350°F (180°C), grease two 8-inch (20 cm) round cake pans, and line with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment (or with a large mixing bowl and a handheld electric mixer), cream the butter and sugar together on Medium/High speed until light and fluffy, about 5 minutes.

Add the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl once or twice to ensure that it is all mixed.

In a small bowl, whisk together the flour, baking powder, and salt, then turn the mixer speed to low and gradually add the flour until it is just smoothly combined. Finally, stir in the milk to get a “dropping consistency” which is a mousse-like mixture that slides reluctantly off a downward-pointing metal spoon.

Divide the batter evenly between the prepared pans and bake for 20-25 minutes until golden and a wooden skewer inserted into the center comes out clean.

Let the cakes rest for 5 minutes in the pans, then invert onto a wire rack to cool completely.

When assembling the cake, whip the cream in the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer and medium bowl) on Medium speed until medium peaks form, about 4 minutes.

Place one cake layer on a serving plate and spread with the strawberry jam.

Spread the whipped cream on top of the jam and place the second layer of cake on top of the cream.

Dust with powdered sugar and serve immediately. Store leftovers covered in the refrigerator for up to one day.