Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.

Whisk together 3 cups flour, baking powder, and salt in a medium bowl. Set aside.

Toss diced strawberries with 2 tablespoons flour in a small bowl to coat.

Cream softened butter and sugar with electric mixer for 3-4 minutes until light and fluffy.

Add eggs one at a time, beating well after each. Mix in vanilla extract and lemon zest.

Combine sour cream and milk in a small bowl, stirring until smooth.

Add flour mixture to butter mixture in three additions, alternating with sour cream mixture. Begin and end with flour. Mix just until combined.

Gently fold flour-coated strawberries into batter using rubber spatula.

Pour batter into prepared bundt pan, spreading evenly and smoothing the top.

Bake for 55-65 minutes until toothpick inserted comes out clean. Let cool in pan 15-20 minutes.

Invert cake onto wire rack and cool completely, about 1-2 hours.

For glaze: Puree strawberries and strain to get ½ cup smooth puree.

Whisk together strawberry puree, powdered sugar, vanilla, and 2 tablespoons cream until smooth and pourable. Add more cream if needed.

Drizzle glaze over cooled cake, letting it cascade down the sides. Let set 30 minutes before serving.