Preheat the oven to 350°F (175°C). Line an 8-inch round pan with parchment paper and generously grease the sides.

In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Mix to blend.

Cut the cold butter into small pieces. Use a pastry cutter or your fingers to integrate it until the mix starts to clump.

Make a well in the center and add the milk and vanilla extract. Mix until just combined.

Transfer the batter to your prepared pan. Use a rubber spatula to spread it evenly. Optionally, sprinkle with demerara sugar for that extra crunch.

Bake for 35 minutes or until a knife inserted into the center comes out mostly clean. Let it cool for 15 minutes on a wire rack before running a butter knife along the edge to remove from the pan. Cool completely.

While the cake is cooling, prepare the whipped cream. In a mixing bowl, place the sliced strawberries and sprinkle with sugar. Mix gently and set aside.

Beat the heavy cream in a stand mixer with the whisk attachment until soft peaks form. Then, add the vanilla extract and mix until it holds its shape.

When ready to serve, spoon the whipped cream over the cooled cake and top with the strawberries.