In a large bowl, beat together sugar and butter until creamy.
Mix in eggs, baking powder, and salt.
Alternate between adding in the flour and milk, beating after each addition.
Beat until all ingredients are combined.
Stir in vanilla extract.
Grease and flour a 9 x 13-inch baking dish.
Pour batter evenly into the dish.
Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Do not overbake. The cake will be flat and light in color.
Let cool completely. Set aside.
Dice up strawberries. Set aside.
In a large bowl, cream together cream cheese, powdered sugar, and frozen whipped topping.
Spread cream cheese mixture evenly on top of cooled cake.
Top with fresh, diced strawberries.
Refrigerate for 3 hours.
Store in the refrigerator.
Enjoy.
Notes
~TIPS~
Make it colorful! I love using a mixture of fresh diced peaches, strawberries, kiwi, and pineapples on top. Very pretty!
Feeling lazy and don't want to make the homemade cake? It's ok. I've been there. Use a boxed butter-flavored pound cake mix and prepare it in a 9 x 13-inch pan.