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Grease and line the bottom of an 8 or 9-inch round cake pan with a circle of parchment.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl and using an electric mixer on medium speed, cream the butter, scraping down the sides of the bowl as necessary, until the butter is lighter in color, about 45 seconds. Then add the sugar in a steady stream and mix on medium speed until the mixture is very light in color and texture, about 4 to 5 minutes.
Slowly pour in the eggs a little at a time, and beat very well for about 2 minutes.
Combine the vanilla and milk in a small bowl or measuring cup.
With the mixer on low, add the flour mixture in four doses, alternating with the milk in three doses. Scrape down the sides of the bowl in between additions.
Pour the batter into prepared cake pan. Preheat the oven to 350℉ and let the batter rest while it heats, up to 30 minutes. Place the cake in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and set on a rack to cool for 10 minutes then turn out onto rack to finish cooling completely.
Sift the powdered sugar if using into the heavy cream, then whip it until light and fluffy. Top the cooled cake with whipped cream and a layer of strawberries.