In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Stir gently and let them sit at room temperature for 30 to 60 minutes.

Preheat the oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans with butter or a non-stick spray, line the bottoms with parchment paper, and lightly flour the sides.

Blend 1 cup of fresh strawberries to make a smooth puree and optionally strain through a fine-mesh sieve.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt, whisking until combined.

In a stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition, and then mix in the vanilla extract.

Add one-third of the dry ingredients to the mixer, mix briefly, then add half of the buttermilk and mix again. Alternate the process with the remaining ingredients until just combined.

Gently fold in the strawberry puree until the batter is uniformly pink.

Pour the batter evenly into the prepared pans and smooth out the tops. Bake for 25 to 32 minutes, checking at 25 minutes.

Cool the cakes in their pans for about 10 minutes, then run a knife around the edges and invert onto wire racks to cool completely.

Chill your mixing bowl and beaters in the freezer for about 10 minutes. Add the heavy cream, powdered sugar, and vanilla into the bowl and whip until soft peaks form, then continue until stiff peaks form.

Once the cakes have cooled, place one layer on a serving plate. Spread 1 cup of whipped cream over the top and spoon half of the macerated strawberries over the cream.

Repeat with the second layer: spread whipped cream, add remaining strawberries, and place the final cake layer on top.

Frost the entire cake with the remaining whipped cream and garnish with fresh strawberry halves and mint leaves.

Refrigerate the cake for at least 1 hour before slicing.