Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla.
Mix in the sour cream and milk until well combined.
Add the dry ingredients to the wet ingredients and stir until just combined.
Fold in the chopped strawberries gently.
Pour the batter into the prepared pan and smooth the top. Arrange a few extra strawberry slices on top, if you're feeling fancy.
Bake for 35–40 minutes, or until a toothpick comes out clean. Let cool before slicing (or don’t, I’ve made that mistake too).