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, spreading it 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 turning it out of the pan. Allow to cool completely.

While the cake cools, prepare the whipped cream and strawberries. Place the sliced strawberries in a bowl with sugar and stir to combine. Cover and set aside.

Beat the heavy cream in a stand mixer until soft peaks form. Add vanilla extract and mix well.

Once the cake is cool, spoon whipped cream over the top and layer with strawberries.