Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper, with overhang.
In a large bowl, beat the butter and sugar together for 3–5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each. Then beat in the sour cream and vanilla until smooth. In another bowl, whisk together the flour, baking powder (2 tsp), and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined — don’t overmix.
Toss chopped strawberries with 1 tbsp of flour to avoid sinking. Gently fold them into the batter.
Pour batter into your prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
For the Glaze
Puree the strawberries and mix with lemon juice. Gradually whisk in powdered sugar until you get a smooth, pourable consistency.
Once the cake is completely cool, drizzle the glaze over the top. Let it set for a few minutes, then slice and serve!
