Preheat the oven to 350°F (175°C). Line the baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the sifted flour and granulated sugar. Add melted butter, milk, eggs, and vanilla extract, then beat with an electric mixer or whisk until the batter is smooth and no lumps remain. The mixture should be slightly thick but pourable.
Gently fold in the chopped strawberries using a spatula, distributing them evenly throughout the batter. The strawberries should be visible but not sinking to the bottom.
Pour the batter into the prepared baking sheet, spreading evenly with a spatula. Tap the pan lightly on the counter to remove air bubbles and smooth the surface.
Bake in the preheated oven for 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should slightly pull away from the sides of the pan. Once baked, remove from oven and let cool on a cooling rack for at least 15 minutes.
Optional: Dust the cooled cake with powdered sugar for presentation. Slice and serve to reveal a moist, fruity interior filled with visible pieces of strawberry.