Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In another bowl, beat the softened butter until creamy. Gradually add the dry flour mixture to the butter, mixing well.

Stir in the milk, eggs, and vanilla extract, mixing until the batter is smooth and well incorporated.

Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the batter.

Divide the batter between the two prepared cake pans, smoothing the tops.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Once cooled, frost with your favorite icing or whipped cream and decorate with fresh strawberries.