Gather the ingredients.

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch cake pan with butter and lightly dust with flour.

Slice the strawberries and toss them with 1/3 cup of white sugar. Set aside.

Combine flour, 1/4 cup of white sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center of the mixture; add beaten egg, half-and-half, and 1 teaspoon vanilla. Stir mixture until just combined and no dry spots remain, being careful not to overmix.

Spoon batter evenly into prepared cake pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, about 18 minutes. Let cool partially in the cake pan, about 10 minutes. Flip the cake onto a clean work surface.

Meanwhile, beat heavy cream, powdered sugar, and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Set aside.

Cut the partially cooled cake in half horizontally, making 2 layers; set the top layer aside. Drain reserved strawberries in a colander placed over a small bowl, reserving any juice. Brush strawberry juice evenly over the top of the bottom cake layer. Evenly arrange ½ of the drained strawberries over the bottom layer of the cake.

Spread ½ of whipped cream evenly over strawberries; place top cake layer over whipped cream. Top with remaining strawberries and whipped cream.