Whisk together 3 cups (360g) of flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a large bowl, use an electric mixer on medium speed to cream the butter and sugar together until light and fluffy (about 3-5 minutes).

Add the eggs, one at a time, beating well after each addition.

With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined, then stir in the vanilla extract.

Toss the chopped strawberries with 1/4 cup (30g) of flour to coat them. Gently fold the strawberries into the batter.

Divide the batter between the prepared pans, spreading evenly. Bake both pans together for 70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, and then transfer them from the pans to a wire rack to cool completely.

Whisk together the confectioners’ sugar, strawberry puree, and milk until smooth.

Once the cake has cooled completely, slice and serve with a drizzle of strawberry glaze over the top.