Preheat oven to 350F. Spray a 10-cup bundt cake with baking spray and set aside.

In a large bowl combine flour, baking powder and salt then set aside.

With a hand mixer or using your stand mixer, cream butter until light and fluffy.

Gradually add sugar and beat on low until combined.

Mix in eggs one at a time. Mix in vanilla extract.

Add flour mixture and milk alternately starting and ending with the flour (third flour mixture, half milk, third flour, the remaining of the milk then ending with the remaining flour). Make sure you scrape the bottom and sides of the bowl halfway through.

Spoon the batter on the prepared pan leveling the top with a spatula.

Bake in the center of your oven for 45-60 minutes.

Prepare the filling and the whipped cream while the cake is baking, directions below.

Let it cool down for 10-15 minutes in the pan until it is cool enough to touch.

Carefully invert the cake on a wire rack and let it cool completely.

În a medium bowl combine strawberries and sugar let it set for 15 minutes until strawberry juice come out and sugar dissolves.

Take ½ cup of the strawberry mixture in a measuring cup and blend with a hand blender, you can also mash with a fork.

Set both aside or refrigerate until ready to assemble the cake.

Using a hand mixer and a clean dry large bowl whip together heavy cream, sugar and vanilla extract for about 4 minutes on medium speed.

Refrigerate until we are ready to use.

When the cake has cooled completely using a serrated knife cut the cake in half horizontally.

Carefully remove the top part and set aside.

Spoon the strawberry sauce (the half cup) on top of the bottom part.

Put whipped cream on a piping bag and snip the top, or you can just use a spoon, and pipe the whipped cream on top.

Top whipped cream with the cooked strawberries.

Place top part of the cake on top, cut side down.

Garnish with powdered sugar and more strawberries if desired.