Preheat the oven to 350°F (175°C). Line the 9x13 inch baking pan with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, combine the melted butter and sugar, whisking until smooth and slightly thickened. Add the eggs one at a time, mixing thoroughly after each addition, until the mixture becomes pale and slightly fluffy.
Stir in the vanilla extract and milk until evenly combined. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just incorporated. Do not overmix.
Gently fold in the chopped strawberries, distributing evenly throughout the batter. The batter should be thick but scoopable.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing and serving, optionally topped with whipped cream or extra strawberries.
