Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.

Combine all-purpose flour, baking powder, and salt in a medium bowl and whisk thoroughly.

In a large bowl, cream together softened butter and sugar until light and fluffy, about 3-5 minutes.

Add eggs one at a time to the butter-sugar mixture, mixing well after each addition, then add vanilla extract.

Alternate adding the dry flour mixture and sour cream to the batter, starting and ending with the flour, mixing gently.

Fold in the chopped fresh strawberries with a spatula gently.

Pour the cake batter into the prepared pan, smoothing the top, and sprinkle sugar over it.

Bake in the preheated oven for 35–40 minutes or until a toothpick inserted comes out clean.

Let the cake cool in the pan for about 10 minutes; then gently run a knife around the edges and invert onto a wire rack.