Preheat oven to 350 degrees. Spray a standard bundt pan with non-stick cooking spray.

Combine the sugar, butter and oil and beat with hand mixer on medium high speed for about 2 minutes until light and fluffy. Add eggs, vanilla and lemon zest and juice. Beat on low until well combined.

In separate bowl, whisk together the flours, baking powder and soda and salt.

In a smaller bowl, whisk together the sour cream and milk.

Add half the flour mixture to butter mixture and fold with spatula to combine. Add sour cream and milk mixture to batter and fold to combine. Add the remaining flour mixture and fold until batter is just combined.

Spread batter evenly in pan and bake 50-55 minutes or just until cake springs back when lightly pressed.

Cool in pan 10 minutes before inverting onto cooling rack.

While cake is baking, combine the strawberries, sugar, corn starch and lemon juice. Bring to a boil, then turn down heat to let it simmer for 6-7 minutes. Remove from heat and strain the mixture through a metal strainer.

After cake is removed from pan, pour about half the glaze evenly over the top of the cake. Reserve the rest of the glaze to pour over the completely cooled cake right before serving.