Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Mix in the sour cream until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Toss the diced strawberries with 1 tablespoon flour to prevent them from sinking, then gently fold them into the batter.

Pour the batter into the prepared Bundt pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

If using the glaze, whisk powdered sugar, milk (or lemon juice), and vanilla until smooth. Drizzle over the cooled cake before serving.