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Preheat the oven to 350 degrees Fahrenheit, and grease a bundt pan.
Using a stand mixer or hand mixer, cream the butter, sugar, and lemon zest for 1-2 minutes or until light and fluffy. Add in the eggs one at a time, beating well in between each addition.
In a separate bowl, mix the salt, baking powder, all-purpose flour, and cornstarch until well combined.
In a third bowl, whisk the lemon juice, milk, strawberry preserves, and vanilla extract until smooth.
Working in batches, add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the flour. Mix until just combined.
Stir in the sour cream until just combined. Be careful not to overmix!
Gently fold in the fresh strawberries.
Pour the batter into the prepared bundt pan. Bake for 45-50 minutes or until a cake tester can be inserted and comes out clean. (It’s okay if there are a few moist crumbs stuck to it.)
Remove the cake from the oven, and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar, and enjoy!
Store in a cake carrier in the fridge for up to 5 days.