Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup bundt pan thoroughly, ensuring all crevices are coated.
Step 2: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed.
Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix on low speed just until combined; do not overmix.
Step 6: Gently fold in the diced strawberries into the batter using a spatula.
Step 7: Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
Step 8: Bake for 60-70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking time may vary depending on your oven.
Step 9: Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. This allows the cake to set before inverting.
Step 10: Carefully invert the cake onto the wire rack to cool completely before slicing and serving. You can dust it with powdered sugar or drizzle with a simple glaze if desired.