Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by lining the bottom with parchment paper and greasing the sides.

In a large mixing bowl, combine 2 cups of flour, 2 tablespoons of baking powder, 1 cup of sugar, and a pinch of salt. Whisk to blend the dry ingredients well.

Cut ½ cup of cold butter into small cubes and add to the dry mixture, working until the texture resembles coarse crumbs.

In a separate bowl, whisk together 1 cup of milk and 1 teaspoon of vanilla extract. Gradually combine with the dry mixture without over-mixing.

Pour the batter into the prepared cake pan and smooth the top. Optionally sprinkle 2 tablespoons of demerara sugar on top.

Bake the cake in the preheated oven for about 35 minutes until a toothpick comes out mostly clean. Cool in the pan for 15 minutes before transferring to a wire rack.

Slice 2 cups of strawberries and sprinkle with 2 tablespoons of sugar. Toss gently. For whipped cream, beat 1 cup of heavy cream with an electric mixer until soft peaks form, then add 1 teaspoon of vanilla.

Once cooled, layer the whipped cream over the cake, then top with the strawberries for a beautiful presentation. Serve immediately.