Preaheat oven to 350 degrees F.  Butter two loaf pans and set aside.

In a large bowl, beat the butter and sugar until light and fluffy.  A hand or stand mixer are best for this job.  Beat in the eggs one at a time, allowing each to fully incorporate before adding another.

Stir in the baking powder, and then alternately add the flour and cream until a batter comes together.  Stir in the vanilla and divide as evenly as possible between the two pans.

Bake 1 hour to 1 hour 20 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.  Allow to cool completely in the pans before serving with freshly made whipped cream and sliced strawberries.  Cake may be stored at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature for about an hour.