Preheat oven to 350 degrees F.
Grease a 9x13” baking dish well with cooking spray and dust with flour.
In a large bowl with an electric mixer, beat together the shortening and sugar until light and fluffy, about 2 minutes.
Add eggs, one at a time, beating until combined.
Add vanilla extract, beating until combined.
In a separate bowl, whisk together flour and baking powder, and whisk until combined.
Add ½ of the flour, beat until just combined, and then add ½ cup of the milk, beating until just combined. Repeat with the remaining flour mixture and milk until combined.
Pour batter into prepared pan.
Bake in preheated oven for 30-33 minutes, until lightly golden and baked through.
Let cool completely.
While cake is cooling, make the whipped cream. Place heavy whipping cream in a large bowl and beat with electric mixer until stiff peaks form.
Fold in powdered sugar and vanilla.
Once the cake is cool, remove the cake from the baking pan and place on a baking sheet. Slice cake in half so there is a top and a bottom. Carefully place the bottom layer back in the pan.
Spread 2 cups of the whipped topping on top of the bottom layer and sprinkle with ½ of the strawberries.
Place top layer on top of strawberries and spread with remaining whipped topping and strawberries.
Refrigerate until ready to serve.
Cut into slices.
Serve and enjoy!