Preheat oven to 350 degrees F.
In a saucepan, bring the milk and butter to a boil.
Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy. Add the sugar and vanilla and mix in well, then, gradually add the flour.
Drizzle in the hot milk, then add baking powder. Pour it into an ungreased tube pan with straight walls (not a Bundt pan). Bake for 1 hour.
Combine the strawberries, 2 tablespoons of sugar and the liqueur in a bowl and set a side.
Let the cake cool in the pan, and then use a blunt knife to go around the edge of the pan to loosen it. Turn it out and serve with strawberries and whipped cream.
Recipe courtesy of Gale Gand and Vita Seidita