1. Preheat the oven to 350°F and grease two 8-inch round cake pans, then line them with parchment paper.

2. Whisk together the flour, baking powder, and salt in a medium bowl.

3. In a large bowl, beat the butter and granulated sugar until pale and fluffy.

4. Add the eggs one at a time, then mix in the vanilla extract.

5. Add the dry ingredients in batches, alternating with the milk, and mix just until combined.

6. Divide the batter evenly between the pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack and let them cool completely.

8. Stir the chopped strawberries together with the strawberry jam to make the filling.

9. Beat the cream cheese until smooth, add the powdered sugar, and mix well.

10. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the cream cheese mixture to make the frosting.

11. Place one cake layer on a plate, spread frosting over it, then add the strawberry filling.

12. Top with the second cake layer and frost the top and sides of the cake.

13. Garnish with whole or sliced strawberries and chill for 30 minutes before serving.