• Prepare the Pans. Grease three 6 inch round cake pans. Line the bottom with parchment paper, then grease the parchment paper.
• Make the Vanilla Cake. Preheat the oven to 350 ℉. Whisk together cake flour, salt, baking powder and baking soda in a bowl. In the bowl of a stand mixer, cream together butter and sugar using the paddle attachment on medium speed for 3-5 minutes. The mixture should be light and creamy. Scrape the sides of the bowl as needed.
• Add Eggs. Beat in the eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl , combine sour cream and milk.
• Add the Wet and Dry Mixture Alternately. Beat in ⅓ of the flour, then add half of the milk mixture. Beat until incoporated. Beat in another ⅓ of the flour mixture, followed immediately by the reamining milk mixture. Lastly, add the remaining flour mixture amd beat just until combined, and free of pockets of flour.
• Bake. Pour and scrape the batter equally among three round pans. Each pan will have a little bit more than a cup of batter each. Level the tops with an offset spatula and bake at 350℉ for 20-23 minutes. The cake is lightly golden and the top springs back to the touch. A toothpick inserted at the center should come out clean.
• Cool the Cakes. Set the pans on top of a wire rack and allow the cake to cool in the pans completely. Taking the the cakes out of the pan while hot or warm may cause in breakage.
• Assemble the Cake. Set one of the cake on top of a turntable on a cake board, if you are using. Spread about an inch of whipping cream on top of the cake. Arrange some strawberry slices on top in an even layer. Then top with more whipped cream. Lay another cake on top and repeat this process. It is okay of the icing ooze out of the sides of the cake
• Lay the last cake on top and top the cake with whipped cream generously. Use a cake scraper or an offset spatula to even out the oozing icing on the sides of the cake. Spread more icing on the sides and spread and smooth until the cake is fully iced. Arrange more strawberries on top of the cake.
• Serve cake immediately or allow it to chill for at least an hour. Refrigerate leftovers promptly to keep the cake intact, as the whipped cream may soften. To serve the cake again, let it stand at room temperature for atleast15 minutes to half an hour.

For the Whipped Cream

• Combine whipping cream, icing sugar and vanilla in the bowl of a stand mixer. Use the whisk attachment to beat the mixture at medium high speed until fluffy and thick.

For the Strawberries

• Warm the strawberry jam in a microwave safe bowl in the microwave for 5-8 seconds. Stir in the strawberries and sugar. Allow to cool in the fridge for 5 minutes.