Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy and pale.

Add the eggs one at a time, blending well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture.

Gently fold in the chopped strawberries.

Pour the batter into a greased and floured bundt pan (or a loaf pan) and bake for about 60-70 minutes.

A toothpick inserted into the center should come out clean; if it starts to brown too much before it’s cooked, tent it with aluminum foil.

Once baked, let it cool in the pan for about 15 minutes before transferring it to a wire rack.

Let it cool completely before dusting with powdered sugar.