Heat your oven to 350°F (176°C). Pour the milk into a microwavable bowl and heat in the microwave for 40 seconds until the milk is very warm. 

Meanwhile, sift together the flour, baking powder and salt into a large bowl. Set aside. 

In a separate small bowl use an electric hand mixer to beat the eggs on high speed until the eggs are lemon colored. Gradually add the sugar and continue to beat until the mixture is smooth, about 2 minutes. Alternately fold in portions of egg mixture and the warm milk into the flour mixture, stirring to combine well. Use a rubber spatula for stirring the ingredients together instead of an electric mixer. Stir in the vanilla. 

Pour the mixture immediately into an ungreased 9” x 9” (23cm x 23cm) square baking pan. Bake in the preheated oven for 25-30m minutes, until a toothpick come out clean. 

Remove the cake from the oven and cool for 10 minutes in the pan on a cooling rack. To prevent this sponge cake from falling while it cools, turn the pan with the cake still in it face down on the cooling rack. After 10 minutes, remove the cake from the pan and allow the cake to cool completely face side up on the cooling rack. 

Meanwhile, prepare the strawberries by rinsing them well and removing the stems. Chop half of the strawberries (250g) and place in a bowl. Add the 1/3 cup (66G) of sugar. Stir and press the strawberries so that they release the juice. Allow to soak in the sugar for at least 10 minutes. 

When the cake is completely cool and you are ready to serve, whip the heavy cream for the topping. Slice the remaining strawberries also. Sift the powdered sugar over the top of cake. Spoon the sweetened strawberries over the top of the powdered sugar, then pour over any strawberry juice that has collected in the bowl.  Top with whipped cream. Garnish with freshly sliced strawberries and sprigs of fresh mint. Serve immediately.