Preheat your oven to 350°F (175°C). Line a 9-inch springform pan or cake pan with parchment paper.

In a large mixing bowl, whip the softened butter and sugar together for 4-5 minutes until pale yellow and fluffy.

Add the eggs one at a time, ensuring each is well mixed in before the next. Then mix in the vanilla extract.

In a separate bowl, sift the flour, baking powder, and salt together.

Gradually add the flour mixture and sour cream to the butter mixture, alternating between the two. Start and end with the flour mixture, mixing well after each addition.

Fold in the sliced strawberries gently, creating a colorful and fruity batter.

Pour the cake batter into your prepared pan and smooth the top.

Sprinkle 3 tablespoons of granulated sugar evenly over the batter before baking.

Bake for 40-45 minutes, or until the top lightly browns and a toothpick inserted comes out clean.

Allow the cake to cool completely before removing it from the pan. If desired, dust with powdered sugar before slicing and serving.