Prep oven and pan. Position a rack in the middle of your oven. Pre-heat your oven to 350°F/177°C).
Sift dry ingredients. In a large mixing bowl, sift together flour, salt, baking powder and baking soda. Remove a tablespoon of the flour mixture and toss with the diced strawberries (this helps the strawberries from not sinking to the bottom of your cake). Set both aside. 2 1/2 cups (300 grams) all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 pint strawberries
Combine sour cream and vanilla. In a small bowl or measuring cup, stir together the vanilla extract and sour cream. 1 cup (227 grams) sour cream 1 teaspoon vanilla extract
Cream butter and sugar. In a stand mixer fitted with the paddle attachment, or a in a large mixing bowl with a hand mixer, cream together the butter and sugar on medium high speed until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 grams) unsalted butter 2 1/4 cups (446 grams) granulated sugar
Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. 4 large eggs
Alternate flour and sour cream. Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, in 3 batches, beginning and ending with the flour. Do not overmix at this point. Stop stirring once you see the last of the flour has been stirred in. With a wooden spoon or spatula fold in the diced strawberries.
Add strawberries. With a wooden spoon or spatula fold in the diced strawberries.
Prepare bundt pan. Grease and flour one bundt cake pan. I like to grease with either shortening and a dusting of flour, or cooking spray (I like using a cooking spray with flour) and then dust with flour. You can also use two 9x5" loaf pans and grease/flour those instead.
Bake the cake. Pour batter into pan. Bake in a preheated 350°F oven for approximately 50-60 minutes. (If baking in a loaf pan, divide the batter between the two pans and bake for 40-45 minutes). The cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Allow cake to sit in the pan for 10 minutes before turning the cake out onto a wire rack to further cool. Allow to cool before glazing.
Make the glaze. Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less heavy cream. 2 ounces cream cheese 1 cups (113 grams) powdered sugar 3-4 Tablespoons (42 grams) heavy cream 1/4 teaspoon vanilla extract .5 ounces (half a bag) freeze-dried strawberries