Preheat the oven to 350°F (175°C) and grease your cake pan to prevent sticking.
In a large mixing bowl, whisk together the sifted flour and sugar until well combined and slightly fluffy.
Add the melted butter to the dry mixture and stir until it forms a coarse, crumbly texture.
In a separate bowl, beat the eggs with vanilla extract until smooth and slightly frothy.
Pour the egg mixture and milk into the dry ingredients, gently folding with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the chopped strawberries, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula for a smooth top.
Bake for about 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The cake should be moist and fragrant with a visible chunkiness from the strawberries.
Slice the cake to reveal the juicy strawberries within, and serve either plain or with a dollop of whipped cream.
