Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
In a small bowl, whisk together the milk.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
Fold in the crushed freeze-dried strawberries.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

For the Frosting:
In a large, chilled bowl, whip the heavy cream with an electric mixer until soft peaks form.
Gradually add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
If desired, add a tiny amount of pink food coloring and mix until evenly colored.
Once the cake is completely cool, frost the top with the whipped cream mixture.