1. Preheat oven to 325°F. Grease and flour a 9×5 inch loaf pan.
2. Cream butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each.
4. Mix in vanilla extract and sour cream until smooth.
5. In a separate bowl, whisk together flour, salt, and baking powder.
6. Gradually mix dry ingredients into the wet mixture until just combined.
7. Pour batter into prepared loaf pan and bake for 60–70 minutes or until a toothpick comes out clean.
8. Cool in pan for 10 minutes, then transfer to a rack to cool completely.
9. Meanwhile, toss sliced strawberries with 2 tbsp sugar and let sit for 20 minutes to release juices.
10. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
11. To serve, slice pound cake and layer with strawberries and whipped cream.