Preheat the oven to 180C (350F) and place a rack near the bottom shelf.
Carefully grease a 12-cup bundt tin with vegetable shortening and dust with flour shaking out any excess. Make sure every spot is covered otherwise your cake will stick.
Whisk the butter and sugar until pale and fluffy using a stand mixer. This will take up to 5 minutes - make sure you scrape the bottom and sides of the bowl halfway through.
Add the eggs one at a time, whisking well between each addition.
Mix in the rose water, vanilla and lemon zest.
Add the flour in three batches, alternating with two batches of the sour cream. Mix on low speed with each addition until just combined.
Toss the strawberries with the flour and carefully fold into the batter.
Pour into the prepared tin and level.
Bake for 75 minutes or until the cake is sprigy to the touch, coming away from the sides of the tin and a cake tester comes out clean.
Leave the cake to cool in the tin for 20 minutes then carefully turn out onto a cooling rack.
Once the cake is completely cool, mix the icing sugar with the lemon juice and enough water until you have a thick, just pourable, glaze.
Pour the glaze over the cake (make sure you have a tray underneath to catch any drips) and decorate with fresh strawberries and a dusting of freeze-dried strawberry powder.
Notes
You can use plain (all purpose) flour plus 2 teaspoons baking powder instead of self-raising flour. Replace the strawberries with fresh blueberries if you prefer but leave out the rose water.