Preheat the oven to 350 F. Line 2 9x13 baking pans with parchment paper or spray with non stick spray. Set aside.

In a large dish combine flour, baking powder and salt. Set aside.

Bring milk and butter to boil, in a medium pan. Remove from heat and set aside.

In a large dish beat eggs using an electric mixer, at medium-high speed for about a minute.

Add 1 ⅓ cups of sugar and vanilla and beat until light and fluffy, using high speed. Lower the speed and slowly add milk and butter, then add flour and beat until well combined.

Put in the baking pans. Bake for 20-22 minutes, or until the toothpick comes out clean or with some crumbs on it.

Take out of the oven and leave in the baking pans for a couple of minutes to cool, and then transfer to a wire rack to cool completely.

Combine sliced strawberries with ¼ cup sugar. Cover with plastic foliage and keep refrigerated for 15-20 minutes.

In a large dish beat heavy cream for a minute, at medium speed, and then add ¼ cup sugar and vanilla.

Beat for about 3 minutes at high speed until soft peaks form. Take strawberries from the fridge and drain the extra liquid.

Place the first cake layer and cover with ⅓ of heavy – whipping cream filing. Put strawberries on top.

Place the other third of heavy whipping cream. Put the other cake layer on top and press gently. Cover with the last third whipping cream filing.