Preheat your oven to 350°F. Generously butter a 9-inch deep-dish pie pan or a standard 9-inch round cake pan, ensuring all edges are well coated to prevent sticking.

In a medium mixing bowl, combine the flour, baking powder, and salt. Use a whisk to evenly distribute the ingredients and set the bowl aside.

In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and 1 cup of sugar. Beat the mixture on medium speed for approximately 3 minutes, or until it becomes pale, light, and fluffy. Add the egg and vanilla extract, and mix on low speed until the ingredients are thoroughly blended.

Reduce the speed of the mixer to low and alternately add the dry flour mixture and the milk in batches, beginning and ending with the flour mixture. Continue mixing just until the batter becomes smooth and uniform in texture. Note: The batter will be thick and may require a spatula to scrape the sides of the bowl.

Transfer the prepared batter into the greased pan. Spread it evenly using a spatula or the back of a spoon, ensuring the surface is smooth. Arrange the halved strawberries over the top, cut side facing down, completely covering the batter. Adjust the number of strawberries if necessary to ensure the batter is fully topped. Sprinkle the remaining 2 tablespoons of sugar evenly across the strawberries for a touch of sweetness and a golden finish.

Place the pan in the oven and bake for 10 minutes. After this initial baking period, lower the oven temperature to 325°F and continue baking for approximately one hour, or until the cake turns lightly golden and a toothpick inserted into the center comes out clean.

Once baked, transfer the cake to a cooling rack and let it cool completely in the pan. For serving, pair the cake with a dollop of sweetened whipped cream or a scoop of vanilla ice cream, if desired, to enhance the flavors.

This cake can be kept at room temperature for several days. Store it loosely covered to maintain freshness.