Strawberry & Butterscotch Whipped Cream Cake

**1. Prepare the Cake:** Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

**2. Mix Dry Ingredients:** In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

**3. Cream Butter and Eggs:** In a large bowl, beat the softened butter until creamy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

**4. Combine Mixtures:** Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.

**5. Bake:** Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

**6. Prepare the Whipped Cream:** In a chilled bowl, whip the heavy cream until it begins to thicken. Add powdered sugar and continue whipping until soft peaks form.

**7. Add Butterscotch:** Gently fold the butterscotch sauce into the whipped cream until well combined.

**8. Assemble the Cake:** Once the cake has cooled, spread a layer of whipped cream over the top. Arrange sliced strawberries over the whipped cream.

**9. Serve:** Slice and serve immediately, or refrigerate until ready to serve.

**10. Optional Garnish:** Drizzle additional butterscotch sauce over the top before serving for an extra touch of sweetness.