Cool and Soak Cake: Once the cake is baked, remove it from the oven. Using a fork, pierce the top of the cake all over. Allow the cake to cool completely to room temperature. Strain the chilled strawberry milk mixture through a fine mesh strainer to remove any pulp, then slowly and evenly pour the strained milk over the cooled cake. Cover the cake tightly with plastic wrap and place it in the fridge for at least 4 hours, or preferably overnight, to allow the milk to fully absorb.
Make Strawberry Whipped Topping: In a large bowl, beat the 2 cups heavy cream until soft peaks form. Stir in the strawberry puree, 2/3 cup powdered sugar, 1 teaspoon vanilla, and 1/2 teaspoon salt. Continue beating the mixture until it is smooth and airy with firm peaks.
Assemble and Serve: Once the cake has fully absorbed the strawberry milk, spoon the strawberry whipped topping onto the cake and spread it into an even layer. Decorate with fresh strawberries as desired. Serve chilled.
