Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper to ensure easy removal of the cake.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mix the Wet Ingredients:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine the Batter:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream (or Greek yogurt).
Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix the batter.
Assemble the Cake:
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Arrange the halved strawberries on top of the batter, cut side down. The strawberries should cover the entire surface of the cake.
Sprinkle the 2 tablespoons of granulated sugar evenly over the strawberries. This will create a slight caramelization on the strawberries as the cake bakes.
Bake the Cake:
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