Prepare a 9×5 inch loaf pan (23×13 cm) or 10×4.5 inch pan (25.5×11.5cm) by buttering it and lining it with parchment paper.
Preheat the oven to 350°F / 180°C / Gas Mark 4 (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
Add the buttermilk, eggs, vanilla, melted and cooled butter, and sugar into a large bowl.
Mix with an electric mixer or just a whisk until combined.
Hang a fine mesh strainer over the bowl, add the flour (2 cups), baking soda, baking powder, and salt. Stir it briefly with a spoon then sift into the bowl.
Whisk until almost combined.
Wash the strawberries, pat them dry with paper towels, cut off the tops then cut them into small pieces. Toss with 2 tablespoons flour until coated on all sides.
Add 2/3 of the strawberries and all the flour from the bottom of the bowl to the batter. Fold in with a silicone spatula until combined.
Transfer the batter to the loaf pan.
Top with the remaining strawberries.
Bake for 1h 10 mins or until a cake tester (or a wooden skewer) comes out clean (check after 1h). After about 30 minutes, you can cover the cake loosely with a piece of aluminum foil, if it's browning too much. The baking time may vary depending on the oven.
Leave on a cooling rack to cool slightly then cut into slices and serve.
Enjoy!