Preheat your oven to 350°F (175°C) and grease a round cake pan with butter or non-stick spray.

In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar, ensuring there are no lumps.

Cut the cold butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs, with pea-sized bits of butter throughout.

Add the milk and vanilla extract, mixing gently until just combined; be careful not to overmix as this can toughen the cake.

Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.

If desired, sprinkle Demerara sugar on top for a delightful crunch and additional sweetness.

Bake the cake in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden-brown.

While the cake is baking, whip the heavy cream with additional vanilla extract and sugar in a chilled bowl until soft peaks start to form.

Allow the cake to cool for a few minutes before slicing it into wedges. Top each piece with a generous dollop of whipped cream and a handful of fresh strawberry slices.

Serve immediately.