Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter and 1 cup of granulated sugar until pale yellow and fluffy.

Gradually add the eggs one at a time, allowing each to mix in before adding the next, then stir in the vanilla extract.

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

Incorporate the dry mixture into the butter and sugar batter, alternating with the sour cream, mixing gently until just combined.

Gently fold in the sliced fresh strawberries being careful not to crush them.

Pour the batter into the lined pan, sprinkle with 3 tablespoons of sugar, and bake for 40-45 minutes until golden.

Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.