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, 1 cup of granulated sugar, and ½ teaspoon of salt.

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

Make a well in the dry mixture and pour in 1 cup of milk and 2 teaspoons of vanilla extract; mix gently until combined.

Spread the batter evenly in the prepared cake pan and sprinkle with demerara sugar if desired.

Bake for about 35 minutes until a toothpick comes out clean; the top should be golden brown.

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

Hull and slice 1 pound of strawberries, mix with 2 tablespoons of sugar, and let sit for 10 minutes.

Beat 1 cup of heavy whipping cream with 1 teaspoon of vanilla extract until soft peaks form.

Layer the whipped cream on the cooled cake and top with the macerated strawberries before serving.