Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
In a large mixing bowl, cream together the softened butter and sugar using a whisk or a hand mixer until the mixture is light and fluffy, with a pale color and a slightly increased volume.
Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, which helps create a smooth, cohesive batter.
Stir in the vanilla extract and a small splash of vinegar, which will add a subtle tang and help keep the cake moist and fluffy.
Sift the flour into the bowl to ensure an even, lump-free batter, then gently fold it in using a spatula, avoiding overmixing to keep the cake light.
Gently fold in the chopped strawberries, distributing them evenly throughout the batter, and being careful not to crush the fruit.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.
Slice the cake once fully cooled, revealing the moist crumb dotted with juicy strawberries, perfect for serving with tea or fresh berries.
