Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan with parchment paper as handles and baking spray; set aside.
In a separate bowl, combine the salt, flour, baking powder and whisk; set aside.
1/2 teaspoon salt, 3 cups all-purpose flour, 4 teaspoons baking powder
In the bowl of a mixer, cream together butter and 1 1/3 cup of sugar.
1/2 cup unsalted butter, 1 1/3 cup sugar
Add eggs and vanilla extract and beat well.
2 large egg, 2 1/2 teaspoons vanilla extract
With the mixer on low speed, slowly alternate between adding dry ingredients and milk.
1 cup milk
Pour mixture into greased baking pan and bake for 20-25 minutes. Cool on a wire rack.
Place sliced strawberries and 1/4 cup of sugar in a medium saucepan over medium heat and stir gently until the sugar is dissolved. Take off heat and set aside to cool.
3 pounds fresh strawberries, sliced, 1/4 cup sugar
Once the cake is cooled completely, remove it from the pan using the parchment handles. Slice in half vertically then again in half horizontally. Place the bottom half back into the baking pan with the cut side up.
Spread half of the strawberries with syrup evenly over the cake, then spread half of the whipped cream topping over the strawberries. Repeat with the top half of the cake. Finish with the remaining whipped cream topping and decorate with reserved strawberries, if desired.
16 ounces Whipped cream topping
Refrigerate for about 2 hours before serving.