Preheat the oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and lightly grease it.
In a large mixing bowl, combine the sifted flour, baking powder, and salt. Whisk to evenly distribute.
2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
In a separate bowl, beat the eggs with sugar until the mixture is pale and slightly thickened, about 2-3 minutes. Add the melted butter, milk, and vanilla extract; mix until smooth.
1 cup granulated sugar, 1/2 cup unsalted butter, 3 large eggs, 1/2 cup milk, 1 teaspoon vanilla extract
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix to keep the batter light.
1 cup fresh strawberries
Fold in the chopped strawberries evenly into the batter. The mixture will be slightly lumpy but well incorporated.
1 cup fresh strawberries
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. The final cake should be moist, with the strawberries evenly distributed and visible throughout.
