Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan, then set aside.
In a large mixing bowl, whisk together the sifted flour and sugar to combine evenly.
Add the softened butter and mix until the mixture becomes crumbly and resembles coarse sand.
In a separate bowl, whisk the eggs, milk, and vanilla extract until well combined and slightly frothy.
Pour the wet ingredients into the dry mixture, then gently fold everything together until just combined and smooth.
Pour the batter into your prepared cake pan, smoothing the top with a spatula for an even surface.
Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the cake cools, prepare the strawberry filling by tossing sliced strawberries with sugar and letting them macerate until juicy.
Once the cake is cool, carefully slice it in half horizontally, creating two layers.
Spread the strawberry mixture evenly over the bottom cake layer, then place the top layer back on to sandwich the filling.
Serve slices of the cake with a spoonful of the remaining strawberries and their juices for a fresh finishing touch.
