Preheat oven to 350 degrees. Spray a 9″ round cake pan with cooking spray, then line the bottom with a circle of parchment paper and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, or using an hand mixer, whip together the butter and 1 cup of the sugar on medium speed until pale and fluffy, about 5 to 7 minutes. Be sure to scrape the bottom of the bowl and the sides of the bowl with a rubber spatula.

Then add the eggs, one and a time and beat well after each egg is added. Add the vanilla extract and mix well.

In a medium mixing bowl, whisk together the dry ingredients, flour, baking powder and the salt.

On low speed, gradually add the flour mixture to the butter mixture alternating with the sour cream. Make sure to begin and end with the flour mixture. Beat only until the mixture is just combined. Do not over mix or the cake will be tough.

Fold the fresh strawberries into the batter and then spread the cake batter into the prepared pan. Sprinkle the top of the cake with the remaining 1/4 cup of granulated sugar. 

Bake cake 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cook completely on a wire cooling rack.