Preheat oven to 350º. Line the bottom of a 9 inch cake pan with parchment paper and then grease and flour the entire inside of the pan.
In the bowl of an electric mixer, cream together the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add the sour cream and vanilla and mix until combined.
In a small bowl, whisk together flour, cornstarch, salt and baking soda and add to butter mixture, Mix until just combined. Spread it into prepared pan and bake for 30 minutes or until toothpick comes out clean.
Let cool slightly and carefully remove from pan and let it cool completely. Remove the parchment paper. Once cool, slice in half with a serrated edge knife. Lay the two halves cut side up.
Mash the strawberries a little and sprinkle with sugar. Let them sit for a few minuets. Spread the strawberries on each half and then place them in the freezer for 15 minutes before frosting.
Combine all ingredients and mix until light and fluffy. Place ⅓ of frosting over one of the halves and place the other layer, strawberries facing up, on top. Frost top and sides with remaining frosting.
Barbara's Notes + Tips
Use fresh sweet strawberries frozen will make it mushy
You can freeze the cake before adding the strawberries and frosting
Slice the cake layer with a long serrated knife or use a piece of dental floss and pull it gently through the layer
The cake will need to be refrigerated
This is best served the day it has been assembled.