Place 2 sticks of the unsalted butter in the bowl of a stand mixer. Alternatively, place in a large bowl if using an electric hand 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 unsalted butter and mix with 1 tablespoon of the all-purpose flour to form a paste. Brush the paste on the inside of a 12-cup bundt cake pan.

Trim and dice 1 pound strawberries.

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

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

With the mixer on low speed, beat in ⅓ of the flour mixture, then ½ of the sour cream. Continue with half of the remaining flour mixture, then the remaining sour cream, followed by the remaining flour mixture until just combined.

Add the strawberries and gently fold them into the batter.

Scrape the batter into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour.

Place the pan on a wire rack and let cool for 30 minutes. Flip the cake out onto the rack and let cool completely, about 1 ½ hours.

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