Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.

Add the softened butter and mix until the mixture resembles coarse crumbs.

Stir in the milk and vanilla extract until just combined. Do not overmix.

Pour the batter into the prepared baking pan, spreading it evenly.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.

While the cake is cooling, combine the sliced strawberries and 1/4 cup of granulated sugar in a bowl. Stir and let them sit for about 15 minutes to macerate.

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Once the cake is completely cool, cut it into squares or rectangles.

Top each piece of cake with a generous spoonful of the macerated strawberries and a dollop of whipped cream.