Preheat oven to 350°F (175°C)
In a bowl, whisk flour, baking powder, and salt
Beat butter and sugar until light and fluffy
Add eggs one at a time, mixing well after each
Stir in vanilla and milk until smooth
Gradually add flour mixture, folding gently
Pour into a 9-inch round cake pan lined with parchment
Bake 25-30 minutes or until golden
Let cool completely
Use a skewer to poke 50-60 evenly spaced holes in the cake
In a saucepan, mash 3 cups strawberries and syrup, stir in cornstarch and lemon juice, cook 1-2 min until thickened
Pour filling over cake and let sit 30 minutes
Chill 2 hours
In a bowl, whip cream, powdered sugar, and vanilla until stiff peaks form
Spread whipped cream on top, decorate with remaining strawberries