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

In a large mixing bowl, combine flour, sugar, baking powder, and salt.

Add softened butter, milk, and vanilla extract. Mix on medium speed until smooth.

In a separate bowl, beat egg whites until soft peaks form. Gently fold into the batter.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Level the tops of the cakes if necessary to ensure they are flat. Place one cake layer on a serving plate. Spread a layer of whipped cream on the surface. Arrange sliced strawberries over the whipped cream.

Place the second cake layer on top of the strawberries. Spread more whipped cream over the top and sides of the cake. Decorate the top with whole or halved strawberries and sprinkle graham cracker crumbs around the edges.

Refrigerate the assembled cake for at least 1 hour before serving for best results.