In a medium bowl, combine sliced fresh strawberries with 2 tablespoons of granulated sugar, stirring gently to coat each berry. Allow to sit for about 30 minutes.

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.

Add cold, cubed unsalted butter to the dry mixture and cut until it resembles coarse crumbs.

In a separate bowl, whisk together milk, egg, and vanilla extract until fully blended. Pour into the dry mixture and stir gently until just combined.

Transfer the batter to the prepared cake pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat until medium-stiff peaks form.

Once cooled, slice the cake horizontally into two layers, spreading whipped cream and macerated strawberries between layers and on top.