Pre-heat oven to 350F (180C). Grease and flour or spray an 8 inch round cake pan.
In a large mixing bowl whisk together the flour, salt and baking powder. Set aside. Clean and slice the strawberries.
In the stand mixer with the paddle attachment or large bowl beat on medium speed the eggs, yolk and sugar and until light and fluffy, approximately 3-5 minutes.
Beat in the butter on high speed, then beat in the vanilla.
Add the flour mixture and beat on low speed, start to combine, add the milk beat just until combined, do not over beat. Fold in the sliced strawberries.
Transfer the batter to the prepared cake pan, sprinkle with Demerara sugar if desired, bake for approximately 35-40 minutes, until a toothpick comes out dry or with a few crumbs attached. Let the cake cool in the pan approximately 20-25 minutes then move to a wire rack to cool completely. Dust with powdered sugar and or serve with a scoop of vanilla ice cream or a dollop of whipped cream before serving. Enjoy!
If after 30 minutes you noticed the top is browning too much, then cover the cake tent style with foil and continue baking.
Notes
You can use vegetable oil instead of the melted butter.You can make cupcakes, this 8 inch cake will make about 12 cupcakes.The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 2-3 days, or keep it in the fridge for up to 5-6 days. Bring to room temperature before serving.Once the cake is completely cooled, wrap it tightly in aluminum foil or plastic wrap, then place in a freezer bag or container. It can be frozen for up to 3 months. Thaw it overnight on the countertop before serving.