Preheat the oven to 350-degrees. Grease and flour a 10-cup bundt pan and set aside.
Over medium heat, combine the butter, cocoa powder, salt and water. Cook until just melted, stirring frequently. Remove from the heat and set aside.
Whisk together the dry ingredients in a large bowl. Pour in about half the butter/cocoa mixture and whisk until combined (it will be thick). Continue whisking while adding in the remaining butter/cocoa mixture.
Beat in the eggs, one at a time, then add in the sour cream and vanilla extract. Whisk until all the ingredients are incorporated and the batter is smooth.
Pour the batter into the prepared pan. Bake about 40-45 minutes until a tester comes out clean. Allow the cake to cool in the pan for 15 minutes before turning out on to a wire rack to cool.
While the cake bakes, prepare the strawberry glaze. In a large sauce pan, combine the water, strawberries, sugar and lemon juice. Stir constantly until the mixture comes to a boil.
Reduce the heat to low and cook for 1 minutes, stirring frequently. Use a potato masher to gently press the berries to release their juices.
Remove from the heat. Place a bowl under a fine mesh strainer and pour the liquid into the strainer. Use the back of wooden spoon to press the juices through. Dispose of the strawberry pieces and seeds.
Return the strained strawberry mixture to the burner over low heat and bring to a simmer.
In a small bowl, whisk together the cornstarch and water to make a slurry. Stir the mixture into the strawberry juice.
Turn the heat up to high and cook about 305 minutes more, stirring constantly, while the glaze thickens. Remove from the heat. Reserve about ¼ of the mixture.
Poke holes in the top of the bundt cake using a skewer. Slowly pour the glaze over the cake, allowing it to seep into the holes before adding more. Allow the cake to finish cooling in the refrigerator before cutting.
In preparation for making the whipped cream, place a metal mixing bowl and your beaters in the freezer.
Meanwhile, prepare the berries by combing them with the sugar and lemon juice in a mixing bowl. Stir gently and let macerate 15-20 minutes.
To make the whipped cream, remove and add the sugar, vanilla extract, and cream to the bowl. With your mixer on low, beat the cream until it thickens and you have stiff peaks. Serve immediately.
Remove the chilled cake from the refrigerator, and fill the center with the whipped cream. Top with the fresh strawberry mixture.
Serve with the reserved strawberry glaze on the side in case someone would like a little extra.