Grease a 9" round or 8" square pan or, for a thinner cake, a 7" x 11" tart pan. Line the bottom with parchment and lightly grease.
To make the strawberry topping: In a medium bowl, toss the strawberries, 1 tablespoon of the sugar, and the salt to combine. Set aside while you prepare the rest of the cake. (Reserve the remaining 1 tablespoon sugar for topping the assembled cake.)
To make the cake: In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the flat beater or working with an electric hand mixer in a large bowl, beat the butter, sugar, lemon zest, and nutmeg until creamy and homogenous but not necessarily light or fluffy, about 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition and scraping the bowl as needed.
Add the sour cream and vanilla; beat to combine.
Add the flour mixture and beat until a few dry streaks remain. Use a flexible spatula to finish mixing by hand.
Transfer the batter to the prepared pan and spread evenly. (An offset spatula is a helpful tool here.) Distribute the strawberries over the batter in a tight, single layer, leaving behind the juices in the bowl. (Reserve for serving, if desired.) Save any leftover strawberry slices for snacking or for serving with the cake.
Sprinkle the cake all over with the remaining 1 tablespoon sugar from the topping.
Bake the strawberry cake for 40 to 45 minutes, until the top is deeply golden brown. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the sour cream whip: In a medium bowl, whisk together the heavy cream, sour cream, 1 tablespoon of the confectioners’ sugar, and vanilla until soft peaks form. Taste and add the additional 1 tablespoon confectioners’ sugar, if desired.
Serve the strawberry cake, warm or room temperature, with the sour cream whip and a drizzle of the reserved juices.
Storage information: The strawberry cake is best enjoyed the day it’s made. Cover loosely and store at room temperature for up to 2 days. Any leftover sour cream whip can be stored in an airtight container in the refrigerator for several days.
