Sift together 1 1/2 cups flour, baking powder and salt. Set aside.
In a large bowl, whisk together eggs, sugar, oil, and buttermilk.
Fold dry ingredients into the wet ingredients until almost combined.
Toss strawberries with remaining 1/4 cup flour.
Fold the strawberries and flour into the batter until just combined and evenly distributed.
Pour batter into a well greased and parchment lined cake pan (see note).
Bake for 40-50 minutes, or until the top is golden brown and a toothpick comes out clean.
To make DIY buttermilk, remove 1 tablespoon of milk and replace with 1 tablespoon lemon juice or white vinegar. Whisk and set aside to thicken for a few minutes. I line just the bottom of my cake pans with parchment. Fold the parchment into fourths, then into a triangle. Measure from the middle of the cake pan to the outside of the cake pan with the folded parchment, with the point of the triangle in the middle. trim to fit.