Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan with butter and line it with parchment paper.
In a large bowl, cream together the butter and sugar with a handheld electric mixer or stand mixer until light and fluffy. About 2-3 minutes.
1/2 lb butter, 1/2 lb granulated sugar
Beat in the eggs one at a time, then mix in the vanilla extract.
4 eggs, 2 tsp vanilla extract
Gradually add the self-raising flour to the wet ingredients, mixing until just combined. Don't overmix the batter or the cake will be tough.
1/2 lb self-raising flour
Slice the de-stemmed strawberries into 1/4-inch slices lengthways.
1/2 lb strawberries
Pour 1/3 of the vanilla batter into the prepared loaf pan. Add a layer of strawberry slices on top of the vanilla batter. Repeat the process another time and finish off with a single line of strawberries at the end.
Bake the strawberry pound cake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cover it after 30 minutes to prevent it from getting too dark.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Add some powdered sugar before serving (optional).
1 tsp powdered sugar
Notes
Storage: Pound cakes keep well and can be stored for up to 5 days in an airtight container at room temperature. I doubt it will last that long though! For longer storage, you can freeze it whole or in slices for up to 3 months in a freezer-proof container.