Preheat oven to 350F/180C. Grease your bundt pan with butter and a little dusting of flour or use a nonstick baking spray. I use my nonstick Flexipan so there’s no need for any spray or grease.

In a large mixing bowl, sift together the flour, baking powder and salt. Set aside about 2 tablespoons of the flour mixture.

Beat or whisk the eggs until combined. If you’re using a mixer, increase the speed to medium and then slowly add the sugar until the mixture has become smooth.

Once the mixture is smooth, stop the mixer and add the rest of the ingredients – sour cream, oil, lemon juice, lemon zest and vanilla – and beat or whisk just until well blended.

Turn the speed to low again and then slowly add the flour mixture just mixing until the dry ingredients have become moist.

Toss the chopped strawberries in the remaining 2 tablespoon flour mixture until coated. Gently fold in the strawberries.

Transfer to the prepared bundt pan and bake for about 40-45 minutes or until a tester comes out clean.

Let it cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely. You can also opt to let it cool fully in the bundt pan to ensure that the cake removes easily and no portion remains on the pan. Remember that the cake doesn’t have much fat so it’s a little denser (but not heavy) than your usual cake.

In a silicone pan, I only have to wait for about 10-15 minutes or just until the cake is cool enough to handle and then I turn it over. Easy.