Baking the Cake

• Preheat the oven to 350°F and line an 8-inch round pan with parchment paper on the bottom and generously grease the sides with cooking spray or butter. Set aside.
• In a large mixing bowl combine the flour, baking powder, sugar, and salt. Mix to combine.
• Cut the cold butter into small pieces and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture starts to clump together.
• Make a well in the center and add the milk and vanilla extract. Mix until just combined.
• Transfer the batter to your prepared pan, using a rubber spatula to spread the batter into an even layer. If desired, top with demerara sugar.
• Bake for 35 minutes or until a knife inserted into the middle comes out mostly clean. Transfer the cake to a wire rack to cool for 15 minutes before running a butter knife along the edge of the cake and turning it out of the pan. Allow to cool completely before topping.
• Once the cake is cool, make the whipped cream and prep the strawberries. Place the sliced strawberries in a medium sized bowl with the sugar and stir to combine. Cover and set aside.
• Beat the heavy cream in a stand mixer fitted with the whisk attachment until soft peaks form and the whipped cream holds its shape. Add the vanilla extract and mix well.
• When ready to serve, spoon the whipped cream over the top of the cake and top with the strawberries!