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

In a large bowl, cream together the softened unsalted butter and granulated sugar for 4 to 5 minutes until light and fluffy.

Add eggs one at a time and mix well. Add the vanilla extract.

Sift together flour, baking powder, and salt. Gradually mix into butter mixture alternately with sour cream.

Fold in the sliced strawberries gently.

Pour the batter into the prepared pan and sprinkle with remaining sugar.

Bake for 40 to 45 minutes until browned and a toothpick comes out clean.

Allow the cake to cool completely, then dust with powdered sugar before serving.