Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan
Mix together 2 1/4 cups flour, baking soda and salt, set aside.
Cream together butter and sugar until light and fluffy
Beat in eggs, one at a time. Add in 2 Tbsp lemon juice and lemon zest
Alternate mixing in flour mixture and sour cream or yogurt into butter and sugar mixture until incorporated.
Coat strawberries in remaining flour and gently fold into batter.
Pour into prepared bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
Let cake cool for 30 minutes and then remove from pan and allow to cool on a baking rack. Allow to cool completely before glazing.
Mix together powdered sugar and enough lemon juice to get a good glazing consistency. use a fork or spoon to drizzle glaze over cake or use a piping bag to pipe it on.
Notes
If you don't have a bundt pan you can also use: Two 9 x 5 inch loaf pans or a 10×2 inch round pan (10 cups), 9×2 inch square pan (10 cups), 11×7 inch pan (10 cups), 10×15 inch jelly roll pan (10 cups) or a 9×2.5 inch springform pan (10 cups).I have only ever used fresh strawberries in this recipe if you decide to try using frozen strawberries be sure and drain them first.