• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In a small mixing bowl, combine flour, baking powder, and salt. Set aside
  
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy and then gradually add in the sugar and beat until fluffy. Mix in the vanilla and then one egg at a time, mixing each one completely in before adding the next.
• Add the flour mixture to the eggs about ½ cup at a time, mixing each addition until almost combined (scrape down sides of bowl as needed).
• Pour batter into pan and spread evenly. Bake for 20-22 minutes until toothpick comes out clean.
  
• Let cake cool completely and then poke all over with a fork.
  
• Mix all Milk Glaze ingredients together discard ½ cup and then gently pour over the cake in 3 batches, waiting in between for the milk to soak in. You can tilt the pan back and forth it if pools at the edges.
  
• Refrigerate for at least 4 hours or overnight.
  

For the Whipped Topping

• Whip the heavy cream, granulated sugar, and vanilla together until stiff peaks. Spread over the cake. Serve or refrigerate until ready to serve.
  
• Sprinkle strawberries lightly with sugar and mix. Let sit for 10 minutes
  
• Slice cake and top with strawberries.