Preheat oven to 350 degrees. Grease and flour an 8-inch round cake pan. See notes for my preferred cake pan prep.
In a small bowl whisk together flour, baking powder, and salt. Set aside.
In a large bowl or bowl of a standing mixer cream together butter and sugar until smooth.
Add eggs, one at a time, and beat just until incorporated.
With the mixer running on low, alternate adding the flour mixture and the milk gradually, starting and ending with the flour mixture. Mix only until just combined; do not overmix.
Fold diced strawberries into the batter.
Pour batter into the prepared pan and baking for 35-45 minutes or until a toothpick is inserted and comes out clean.
Allow to cool for 5 minutes in the pan. Turn out onto a cooling rack to cool completely. NOTE: Cool completely before frosting.
Buttercream Cream Cheese Frosting
Cream together the butter and cream cheese until smooth.
Add the powdered sugar, vanilla extract, and heavy cream; beat until smooth.
Frost cooled cake with frosting and garnish with whole or halved strawberries.
Substituting Frozen/Thawed Strawberries
Frozen, thawed strawberries can be substituted. Toss them in a little bit of flour before adding them to the batter (this helps them not stick together).
Prepare the batter as described. Line a muffin tin with cupcake liners. Fill 2/3's full. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Frost after they are fully cooled. Approximate yeild: 12 cupcakes.
This batter is not overly sweet and could be used to make muffins too. Prepare the mix as directed and baking instructions above for cupcakes. Do not frost.
This recipe has been tested with regular all-purpose (gluten) flour and gluten-free measure-for-measure flour. It's delicious both ways.