Preheat your oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined.

Gently fold in the sliced strawberries, being careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Once cooled, dust with powdered sugar if desired, slice, and serve.