1. Preheat oven to the 350°F. Line a 13x9-inch baking dish with parchment. Zest and juice lemon. In the bowl of a standing mixer, beat together butter and sugar for 5 minutes, or until light and airy. Beat in the eggs one by one. Add the lemon zest, sour cream and milk. In a separate bowl, sift together flour and baking powder, and gently fold into the wet mixture. Spread the batter into the parchment-lined baking dish.
2. Cut half the strawberries into quarters and push them gently into the batter so they are no longer visible. Bake for 1 hour, or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Leave to cool on a baking rack for 2 hours.
3. In the bowl of a standing mixer, combine 1 cup confectioners sugar and the cream cheese. Beat until smooth. Add 1 tablespoon lemon juice or more to taste. Spread the frosting over the cooled cake. Cut the remaining strawberries into quarters and arrange on top. Sift the remaining 2 tablespoons confectioners sugar over the strawberries.
Per serving: 561 calories, 22g fat, 13g saturated fat, 119mg cholesterol, 227mg sodium, 83g carbohydrate, 2g fiber, 44g sugar, 10g protein