1-Preheat your: oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.

2-In a mixing bowl: cream the unsalted butter and granulated sugar until light and fluffy using a hand or stand mixer.

3-Beat in the eggs: one at a time, ensuring each is fully incorporated before adding the next.

4-Mix in: the vanilla extract for enhanced flavor.

5-In a separate bowl: sift together the all-purpose flour and baking powder for an even batter.

6-Gradually add: the dry ingredients to the wet mixture and blend until smooth.

7-Prepare the cheesecake layer: by mixing softened cream cheese until creamy. For vegan or low-calorie versions, substitute accordingly.

8-Pour half: of the butter cake batter into the cake pan. Spread the cream cheese mixture evenly atop, then sprinkle chopped strawberries over the cream cheese.

9-Cover with: the remaining batter carefully to encapsulate the filling.

10-Bake: for approximately 45-50 minutes or until a toothpick inserted in the center comes out clean.

11-Let the cake cool: in the pan for 15 minutes before transferring to a wire rack to cool completely.

12-Serve: the strawberry cheesecake butter cake chilled or at room temperature. Garnish with fresh strawberries and a dusting of powdered sugar if desired. Adapt baking time slightly for gluten-free or vegan versions as needed.