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Preheat the oven to 350, and lightly grease an 8x8 pan or 10 spaces on a muffin tin.
Cream the butter and sugar with a spoon, beating well until the mixture is light and slightly fluffy. About 40 strokes around the bowl or so.
Add the buttermilk,eggs and vanilla and mix well.
Using a sifter sitting over the bowl, add the flour, salt, and baking powder to the sifter and tap the dry ingredients into the wet ones.
Mix with a spoon until no dry clumps of flour remain.
Bake 25-30 minutes for the 8x8 pan or 15-20 minutes for the muffin tin until the cake springs back and a toothpick inserted in the center comes out clean.
Serve slightly warm with fresh strawberries and whipped cream.