Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry flour mixture to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the diced strawberries and strawberry preserves gently until evenly distributed.
Baking: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Assembly: Once the cakes are completely cooled, you can assemble the cake. Place one cake layer on a serving plate. If desired, spread a layer of strawberry jam or preserves on top. Place the second cake layer on top. You can frost the cake with your favorite frosting, or simply dust it with powdered sugar. Garnish with additional fresh strawberries if desired. Slice and serve!
