In a bowl, combine the diced strawberries with 1 tablespoon of granulated sugar. Stir gently and let sit for 15 minutes to macerate.

After 15 minutes, drain excess juice and set aside.

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

In a large mixing bowl, cream together the softened butter and 2 cups of sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, combine the all-purpose flour, cake flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the vanilla extract.

Gently fold in the macerated strawberries, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.

Turn the cake out onto a wire rack to cool completely before slicing.

Serve slices with additional fresh strawberries if desired.