1. Heat the oven to 425°F (220°C). Lightly butter a 9-inch (23 cm) round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut the butter into the dry ingredients using a pastry cutter or two knives (a technique called cutting-in fat) until the mixture resembles coarse crumbs, with pieces no larger than a small pea.
4. Add the milk all at once and stir with a fork just until a shaggy dough forms — do not overmix.
5. Turn the dough out onto a lightly floured board and toss gently 8 to 10 times (a light kneading technique Farmer calls 'tossing') until the dough just comes together and is no longer sticky.
6. Roll or pat the dough to a round roughly matching the diameter of the prepared pan. Lay it in the pan and use the back of your hand to press it evenly to fill the pan.
7. Bake at 425°F (220°C) for 15 to 20 minutes, until the top is a deep golden brown, the edges have pulled slightly from the sides of the pan, and a wooden skewer inserted in the center comes out clean.
8. Remove from the oven and turn out onto a wire rack. Split horizontally while still warm and fill with sweetened fresh strawberries.
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