Place 2 sticks of the unsalted butter in the bowl of a stand mixer. Let everything sit at room temperature for at least 1 hour.

Preheat the oven to 375ºF. Melt the remaining 1 tablespoon unsalted butter and brush it on the inside of a 12-cup bundt cake pan. Trim and dice 1 pound strawberries.

Combine 3 cups flour, kosher salt, baking soda, and baking powder in a large bowl and whisk together.

Add 2 cups granulated sugar to the butter and beat until fluffy. Beat in the eggs one at a time. Add vanilla extract.

With the mixer on low, add ⅓ of the flour mixture, then ½ of the sour cream in alternating additions.

Gently fold in the strawberries by hand. Scrape batter into the prepared pan.

Bake for about 1 hour until a toothpick comes out clean. Let cool for 30 minutes, then invert onto a rack to cool completely.

Whisk powdered sugar and lemon juice together and drizzle over the cooled cake.