Creating this Japanese Strawberry Sponge Cake is achievable with a clear approach. Follow these steps to make your amazing dessert:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans with parchment paper.
2. Prepare the Batter: In a mixing bowl, beat the eggs and granulated sugar until thick and pale. This usually takes around 5-7 minutes.
3. Incorporate Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in another bowl. Gently fold this into the egg mixture using a spatula.
4. Add Milk and Butter: In a separate bowl, whisk warm milk and melted butter together. Gradually fold this mixture into the cake batter until smooth and combined.
5. Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the Cake: Allow the cakes to cool in pans for 10 minutes. Then, transfer them to wire racks to cool completely.
7. Prepare the Whipped Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. Slice the Cakes: Once the sponge cakes are completely cool, slice each cake in half horizontally to create four layers.
9. Layer the Cake: Place one layer on a serving platter. Spread a layer of whipped cream and a layer of sliced strawberries on top. Repeat with the second and third layers. Place the final layer on top.
10. Frost the Top: Spread the remaining whipped cream over the top of the cake. Decorate with additional strawberry slices if desired.