Preheat the oven to 180°C/350°F. Grease and line a rectangular cake pan (approximately 33x24cm/13x9inch) with parchment paper.
Sift the flour, baking powder and salt into a bowl.
Heat the milk and vanilla until hot, taking care not to allow it to boil.
In the bowl of a stand mixer fitted with the whisk attachment whip the eggs with the sugar for 4-5 minutes until light and fluffy. The eggs will have tripled in volume.
Slowly pour in the oil and allow to whip into the egg mixture.
Add the dry ingredients and the milk, alternatively, until the batter is smooth and creamy.
Pour the batter into the prepared cake pan. Place in the oven and allow to bake for 25-30 minutes until the cake is golden brown and a skewer inserted comes out clean.
Remove from the oven and allow to cool completely.
To make the macerated strawberries, halve the strawberries and add to a large bowl. Add the caster sugar and vanilla then mix well and allow to stand for 10-20 minutes.
Whip the cream with the icing and vanilla until stiff peaks form.
Spread the whipped cream over the cooled cake then top with the macerated strawberries.