Place 2 sticks of the unsalted butter in the bowl of a stand mixer. Place 4 large eggs and 1 cup sour cream on the counter. Let everything sit at room temperature until the butter is softened, at least 1 hour.

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Melt the remaining 1 tablespoon of unsalted butter and mix with 1 tablespoon of all-purpose flour to form a paste. Brush the paste on the inside of a 12-cup bundt pan. Trim and dice 1 pound of strawberries.

In a large bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, and ½ teaspoon baking powder.

In the stand mixer, add 2 cups of granulated sugar to the butter and beat on medium speed until fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then add 1 teaspoon of vanilla extract.

With the mixer on low speed, beat in ⅓ of the flour mixture, then ½ of the sour cream. Alternate until all ingredients are mixed. Gently fold in the strawberries.

Pour the batter into the prepared pan and smooth out the top. Bake for about 1 hour until a toothpick comes out clean. Let cool for 30 minutes in the pan.

Flip the cake out onto a wire rack and let cool completely for about 1 ½ hours.

Whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth. Drizzle over the cake.