For strawberry puree, combine strawberries, sugar and water in a small saucepan. Cook on medium heat for 5 minutes, stirring frequently. Set aside and cool.
After puree is cooled, preheat oven to 375°F. Prepare Party Bundt Pan with baking spray containing flour. In a medium bowl, combine flour and baking powder-set aside. Using a mixer with a paddle attachment, cream butter and sugar until fluffy. Add eggs one at a time, scraping the sides of the bowl in between each addition. Mix in vanilla. With mixer on low, add flour mixture in three additions, alternating with sour cream. Scrape sides of bowl to ensure batter is thoroughly mixed.
Once puree is cooled, pour into a separate bowl and stir in 1/3 of the batter until combined. (If a smoother texture for puree is desired, blend strawberry mixture in food processor before adding to 1/3 of batter). Pour half of remaining plain batter into prepared pan. Add the layer of strawberry batter and then top with the rest of the plain batter, filling pan ¾ full. Tap pan gently on towel-covered countertop to release air bubbles. Bake for about 55-60 minutes or until toothpick or cake tester comes out clean. (Keep in mind that some moisture could be on toothpick from strawberry batter.) Cool cake in pan for 10 minutes before inverting onto a cooling rack.
As cake cools, prepare glaze ingredients in a small bowl. Mix until desired consistency is reached. When cake is cooled, pour glaze on Bundt and serve with extra strawberries.