Prepare the cake:

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually add the dry ingredients, alternating with the milk, and mix until just combined.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then cut it into 1-inch cubes.

Prepare the strawberries:

Toss the diced strawberries with 2 tablespoons of granulated sugar in a medium bowl. Let them sit for 10-15 minutes to release their juices.

Make the whipped cream:

Using a hand mixer or stand mixer, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.

Assemble the trifles:

In small glass jars or trifle dishes, layer the cake cubes, strawberries with their juices, and whipped cream. Repeat the layers until the jars are full, finishing with a dollop of whipped cream on top.

Garnish with a whole strawberry or a sprinkle of crushed cookies (optional).