Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Pour the melted butter into the prepared pan. Sprinkle the brown sugar evenly over the butter.

Arrange the sliced strawberries over the sugar in a single, even layer.

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

In a large bowl, cream 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.

Add the flour mixture in three parts, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.

Carefully spread the batter over the strawberries in the pan.

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then carefully invert onto a serving plate.

Serve warm or at room temperature. Optional: top with whipped cream or a scoop of vanilla ice cream.