Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.

Melt 1/4 cup of unsalted butter in a small saucepan over medium heat. Stir in 1/2 cup of granulated sugar until dissolved and smooth.

Pour the caramel mixture into the bottom of the greased cake pan.

Arrange sliced strawberries over the caramel layer in the pan.

In a mixing bowl, whisk together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.25 teaspoon of salt.

In another bowl, cream together 0.5 cups of unsalted butter and 1 cup of granulated sugar until light and fluffy.

Add 2 eggs one at a time, mixing well. Stir in 1 teaspoon of vanilla extract.

Gradually add the flour mixture to the batter, alternating with 0.5 cups of whole milk until smooth.

Pour the batter over the arranged strawberries in the pan.

Bake for 35-40 minutes until golden brown, and a toothpick inserted comes out clean.

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