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Preheat the oven to 350°F with a rack in the center.
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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.
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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.)
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To make the cake: In a medium bowl, whisk together the flour, baking powder, and salt.
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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.
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Add the eggs one at a time, beating well after each addition and scraping the bowl as needed.
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Add the sour cream and vanilla; beat to combine.
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Add the flour mixture and beat until a few dry streaks remain. Use a flexible spatula to finish mixing by hand.
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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.
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Sprinkle the cake all over with the remaining 1 tablespoon sugar from the topping.
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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.
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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.
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Serve the strawberry cake, warm or room temperature, with the sour cream whip and a drizzle of the reserved juices.
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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.
