Preheat oven to 350°.

Slice strawberries and place in a bowl. Sprinkle over 2 tablespoons of sugar and place covered in the refrigerator for 30 minutes.

Prepare a 9-inch cake pan, springform pan or a cast-iron skillet with coconut oil or butter.

In the bowl of your stand mixer, beat butter and 1 cup sugar at medium speed until fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add your flour mixture to butter mixture alternating with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.

Fold in sliced strawberries. Spread batter in prepared pan. Sprinkle with remaining 2 tablespoons of sugar.

Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely on a wire rack.