Preheat your oven to 350°F (175°C). In a mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and a pinch of salt.

In another bowl, whisk together 1 cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract. Gradually incorporate the wet ingredients into the dry mixture until the batter is smooth and lump-free.

Pour the prepared cake batter into a greased 9x13-inch baking pan. Use a spatula to spread the batter evenly. Place the pan in your preheated oven and bake for 25-30 minutes, or until golden brown.

Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, wash and slice 1 pound of fresh strawberries. In a mixing bowl, combine the sliced strawberries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice.

Gently stir to coat the strawberries and let them sit for 15-20 minutes.

In a large mixing bowl, add 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Whip on medium-high speed until soft peaks form, about 3-5 minutes.

Once the cake has cooled, slice it horizontally into two equal layers. Place one layer on a serving dish and spread half of the whipped cream over the top.

Spoon half of the macerated strawberries over the whipped cream, then place the second layer of cake on top and repeat with remaining whipped cream and strawberries.

Refrigerate for at least 30 minutes before serving.