In a small saucepan, simmer strawberries and 2 tbsp sugar over medium heat until broken down (5-7 mins). Stir in cornstarch slurry, cook 1 minute until thickened. Remove from heat and cool completely.

Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, rub lemon zest into 1 cup sugar with fingers until fragrant. Add softened butter and beat until pale and fluffy (3-4 mins).

Beat in eggs one at a time, followed by lemon juice and vanilla extract.

Mix in half the flour mixture, then the sour cream, then the remaining flour mixture. Mix just until combined.

Pour 1/3 batter into pan. Top with dollops of strawberry mixture. Repeat layers, ending with batter. Swirl gently with a knife.

Bake for 50-60 minutes until a toothpick comes out clean. If browning too fast, cover loosely with foil.

Cool in pan for 15 minutes, then transfer to wire rack. Whisk glaze ingredients and pour over cooled cake.