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

In a large mixing bowl, combine softened unsalted butter and 1 cup of granulated sugar. Beat on medium speed until pale yellow and fluffy, about 4-5 minutes.

Add the eggs one at a time, mixing well after each addition. Then incorporate the vanilla extract.

Sift together 1 ½ cups of flour, 2 teaspoons of baking powder, and a pinch of salt in a separate bowl. Gradually add this to the butter-sugar mixture, alternating with ¾ cup of sour cream.

Gently fold in sliced and dried fresh strawberries.

Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 3 tablespoons of granulated sugar over the surface.

Bake for 40-45 minutes until lightly golden and a toothpick inserted in the center comes out clean.

Cool completely in the pan before removing. Optionally, dust with powdered sugar before serving.