1. Preheat oven to 350 degrees F.
2. Stir the softened butter in a large mixing bowl. Add the eggs and vanilla, and continue to beat until whipped.
3. In a separate bowl, sift together the flour, baking powder, salt, and sugar.
4. Alternating between the dry ingredients and the milk, add to the beaten butter and eggs mixture until a thick, smooth batter comes together.
5. Butter two 9-inch layer pans and dust each with flour.
6. Divide the batter between the two pans.
7. Bake for about 20-25 minutes depending on the range of your oven. If the sides are golden, the cake has risen, and the center seems to have set, remove the cakes and test with a cake tester. If it comes out clean, the cakes are done baking.
8. Let the cakes cool on a wire rack until cool enough to loosen from the pans. You want the cakes at room temperature before assembling.

Assembly:

1. In a chilled metal bowl, whip cold heavy cream, a tablespoon of confectioner's sugar, a teaspoon of gelatin, and a teaspoon of vanilla. Beat until stiff peaks form.
2. Spread two tablespoons of the strawberry preserves, or more if you like, on the bottom side of the first layer of cake.
3. Top with strawberries, sprinkle with chopped almonds, and then cover with whipped cream.
4. Place the topside of the next cake down so that it is flat-side up and spread with more strawberry preserves, topped with halved strawberries, followed by the whipped cream and sprinkled with the chopped almonds.
5. Serve immediately and enjoy!