Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
Whisk together the sifted flour and half of the sugar in a large mixing bowl to ensure even distribution of dry ingredients.
In a separate bowl, beat the softened butter and remaining sugar with an electric mixer until the mixture is creamy and light, about 3 minutes, and smells sweet.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
Gradually add the dry mixture into the wet ingredients, alternating with milk, starting and ending with dry. Fold gently with a spatula until the batter is smooth and just combined.
Carefully fold in the sliced strawberries, distributing them evenly throughout the batter without deflating it.
Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure even baking.
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. You'll hear a slight sizzle as the cake bakes.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack and cool completely.
Once cooled, dust the top with powdered sugar or drizzle with a simple glaze to enhance the sweetness and appearance.
Slice into portions and serve, allowing the fresh strawberry filling and vanilla sponge to shine through with each bite.
