Preheat your oven to 350°F and butter a 9-inch deep dish pie pan or a 9-inch round cake pan.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; then set the mixture aside.

Using an electric mixer, beat the softened butter and 1 cup of sugar until the mixture becomes pale and fluffy, about 3 minutes. Add the egg and vanilla extract, beating on low speed until well combined; then gradually add the flour mixture, alternating with the milk, and beat on low speed until the batter is smooth and thick.

Transfer the thick batter to the prepared pan and smooth the top with a spatula. Arrange the hulled and halved strawberries cut side down over the batter, ensuring they cover it completely, and then sprinkle the remaining 2 tablespoons of sugar over the strawberries.

Bake the cake for ten minutes at 350°F, then reduce the oven temperature to 325°F and continue baking for approximately an hour until the cake is lightly golden and a tester inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Serve the cooled cake as is, or with sweetened whipped cream or vanilla ice cream, if desired.