Set your oven to 350°F (175°C). Grease and flour a 9-inch round or springform pan. For easier removal, line the bottom with parchment paper.

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

In a large bowl, beat butter and sugar with a mixer for 3–5 minutes until light, pale, and fluffy.

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

Add the dry ingredients in three parts, alternating with buttermilk. Start and end with dry. Mix just until combined—don’t overmix.

Toss chopped strawberries with 1 tablespoon flour to prevent sinking. Gently fold them into the batter with a spatula.

Pour batter into the prepared pan, smooth the top, and bake for 40–45 minutes. A toothpick should come out clean or with a few moist crumbs.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, whisk glaze ingredients in a bowl. Drizzle over the cake and let it set before slicing.