Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).

Grease and lightly flour an 8×8inch square baking pan, or line with parchment paper for easy removal.

Step 2: Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy—about 2–3 minutes.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk (starting and ending with the dry). Mix until just combined—do not overmix.

Step 3: Bake the Cake

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Strawberry Glaze

In a blender or food processor, puree the chopped strawberries until smooth.

Optional: Strain the puree through a fine mesh sieve to remove seeds.

In a small bowl, whisk the strawberry puree with the powdered sugar.

Add 1–2 tablespoons of milk or cream, one at a time, until the glaze is thick but pourable.

Add food coloring if desired for a vibrant pink hue.

Step 5: Glaze & Serve

Once the cake is completely cooled, pour the glaze evenly over the top, allowing it to drip down the sides.

Let the glaze set for 10–15 minutes before slicing.

Garnish with fresh strawberries, sprinkles, or white chocolate shavings for an extrafancy finish.