Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy, about 3-5 minutes.

Crack in the eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the creamed butter and sugar, alternating with the milk. Start and end with the flour mixture, mixing until just combined.

Gently fold in the vanilla extract and chopped strawberries until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

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

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Slice and serve the cake plain, dusted with powdered sugar, or topped with whipped cream and more fresh strawberries.