For the cake:
Heat the oven to 350 degrees F. Coat a rimmed sheet pan with non-stick spray. Combine the oil, sugar, eggs, and vanilla extract in a large bowl. Beat with a hand mixer on low speed until smooth, about 1 minute. Add the flour, baking powder and salt and mix on low speed until almost completely combined. Add the milk to the batter and very slowly incorporate on low speed. Pour the cake batter into the prepared sheet pan. Bake for 20 to 22 minutes or until the cake is golden and the center springs back when pressed. Cool completely.

For the strawberries:
Wash and dry the strawberries. Slice into bite sized pieces. Move the strawberries to a large storage container and add the sugar, lemon juice and zest, vanilla and salt. Toss to combine, you want to beat the berries up a little bit so they give up their juice. Cover and refrigerate until ready to serve or at least 1 hour.

For the whipped cream:
In a large bowl, whip the cream with a hand mixer until frothy. Gradually add the powdered sugar and whip on medium high heat until soft peaks form. Add the marshmallow cream and vanilla and beat again on medium high until the mixture reaches thick peaks – don’t stress if small lumps of marshmallow remain. The marshmallow mixture will remain thickened for about 24 hours in the fridge.

For transporting: Wrap the cake in plastic or aluminum foil. Bring the strawberries and whipped cream along in airtight containers in a cooler. Assemble the cake by layering the whipped cream onto the cake followed by the strawberries and their juices!