Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.

In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a larger mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.

Add the buttermilk and vanilla extract to the butter-sugar mixture and mix until combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.

Gently fold in the chopped fresh strawberries, ensuring an even distribution throughout the batter.

Pour the cake batter into the prepared loaf pan and smooth it into an even layer.

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Once done, allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.