Wash and hull 2 cups of fresh strawberries, then slice them into quarters. Toss with 1/4 cup of sugar and let sit for about 30 minutes.

In a mixing bowl, pour 1 cup of heavy whipping cream. Whip on medium speed, adding 2 tablespoons of sugar until soft peaks form (about 2-3 minutes). Chill until ready to use.

Combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt in a large bowl. Cut in 1/2 cup of softened butter until the mixture resembles coarse crumbs. Gradually add 3/4 cup of milk, mixing gently until just combined.

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Spoon the batter into the prepared pan and bake for 20-25 minutes, until golden brown.

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

Slice the cooled cake in half horizontally. Spread the macerated strawberries on the bottom layer, dollop whipped cream on top, then place the second cake layer on top and finish with more strawberries and whipped cream.

Garnish with additional strawberries and a sprinkle of powdered sugar if desired. Slice into wedges and serve.