Preheat oven to 325°F / 170°C. Line a 10-inch loaf pan with parchment paper.
In a medium bowl, mix together the flour and baking powder. Set aside.
In a large bowl, cream together the butter, sugar and coffee until it is light and fluffy, about 7 minutes using a hand mixer.
Add in the eggs two at a time, with a spoonful of the flour mixture with each addition. Mix until the eggs are well incorporated. Gently fold in the flour mixture.
Pour everything into the lined loaf pan. Bake in the center of the oven for 55-60 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Allow to cool in the tin before removing the cake.
When you are ready to serve, in a large bowl, whip the whipping cream, caster sugar, and vanilla until stiff peaks form. Serve each slice of the Coffee Madeira Cake with whipped cream and strawberries on top.