If using strawberries, keep them frozen until it is time to add them to the batter.

Preheat the oven to 350°F and prepare a loaf pan by greasing it or lining it with parchment paper.

In a large bowl, beat the butter and sugar until the mixture becomes light and fluffy. This usually takes about 2-3 minutes.

Next, add the eggs one at a time, making sure to mix well after each addition. Add the vanilla extract for extra flavor.

In a separate bowl, combine 1 1/2 cups of flour with baking soda and mix them together until they are evenly distributed.

Alternate adding the flour mixture and sour cream to the batter, making sure everything is well blended before adding more ingredients.

Before adding strawberries to the batter, toss them with an additional tablespoon of flour to prevent them from sinking to the bottom.

Add the strawberries and gently fold them in.

Once all the ingredients are mixed, pour the batter into the prepared pan and bake for 70 to 90 minutes or until a toothpick inserted in the center comes out clean. The time will depend on the moisture in the strawberries.

Allow the cake to cool for 10 minutes before transferring it onto a cooling rack to cool completely.

If desired, top off the cake with whipped cream and more strawberries. Enjoy!

Using a fork, smash the fresh strawberries until they are broken down into small pieces.

In a medium bowl, add the smashed strawberries and gradually sift the powdered sugar over them, stirring gently until well combined.

Continue to stir the mixture until it becomes smooth without any lumps of powdered sugar.

If the glaze is too thick, add a splash of milk (one teaspoon at a time) or 1 teaspoon of additional diced strawberries until it reaches the desired consistency. Alternatively, add a bit more powdered sugar if it is too thin.

Use the glaze immediately or store it in an airtight container in the refrigerator for up to three days. Allow to come to room temperature and stir well before using.