In a mixing bowl, cream butter and sugar together. Add eggs, mix well. In a separate bowl, combine flour, baking powder and baking soda. Add flour mixture to creamed mixture; alternating with the sour cream. Beat in vanilla. Fold in the strawberries. Spoon half of the batter into a greased and floured 10-inch fluted tube pan.
Combine filling ingredients and sprinkle half of filling over batter. Top with remaining batter, then add the remaining filling on top. Bake 50 to 60 minutes, until inserted toothpick comes out clean. Allow to cool for 15 minutes before removing from pan and transferring to a wire cooling rack. Let cool completely before serving.
