Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.

Combine softened unsalted butter and granulated sugar in a mixing bowl. Whip on medium speed for about 4-5 minutes until pale and fluffy.

Incorporate the eggs one at a time, mixing well after each addition. Pour in the vanilla extract.

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

Gradually add the sifted flour mixture and sour cream to the butter mixture, alternating between the two until all ingredients are incorporated.

Gently fold in the sliced strawberries into the batter, being careful not to overmix.

Pour the batter into the prepared pan and smooth the top. Sprinkle a thin layer of granulated sugar across the surface.

Bake for 40-45 minutes until the top lightly browns and a toothpick comes out clean.

Cool in the pan for at least 20 minutes before removing the sides. Dust with powdered sugar before serving.