Preheat your oven to 375˚F (190˚C) and butter the sides and bottom of a 9-inch springform pan.

Wash and hull 12 oz of strawberries; dice 6 oz for the cake and halve 6 oz for topping.

In a large mixing bowl, beat together room temperature eggs and granulated sugar on high for about 5 minutes.

Lower the mixer speed and add in sour cream, light olive oil, and vanilla extract. Mix until just combined.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually fold this into the wet ingredients.

Pour half the batter into the prepared pan, sprinkle diced strawberries, then add remaining batter on top and place halved strawberries cut-side down.

Bake in the preheated oven for 45 to 55 minutes, checking for doneness around 45 minutes.

Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Blend hulled and halved strawberries with granulated sugar to make the strawberry sauce; adjust sweetness as necessary.