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, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of salt, and ¾ cup of granulated sugar.

Cut ½ cup of cold unsalted butter into small cubes and incorporate it into the dry mixture until it resembles coarse crumbs.

Pour in 1 cup of milk and 1 teaspoon of vanilla extract, gently stirring until just combined.

Spread the batter evenly in your prepared pan and sprinkle with 1 tablespoon of demerara sugar if desired.

Bake for approximately 30 to 35 minutes until golden brown and a toothpick comes out clean.

Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.

Prepare the strawberries by slicing them and mixing with 2 tablespoons of sugar; let sit for 10 to 15 minutes.

In a separate bowl, whip 1 cup of heavy whipping cream until soft peaks form, then add 1 teaspoon of vanilla extract.

Once the cake has cooled, spread the whipped cream on top and arrange the macerated strawberries evenly.