Preheat your oven to 325°F (163°C) and grease a 10-inch bundt or loaf pan with butter or non-stick spray, then dust it with flour.

In a large mixing bowl, combine softened butter and sugar. Beat on medium speed for 3-4 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition. Continue to beat until fully combined, creating a shiny batter.

In a separate bowl, whisk together strawberry milk, sour cream, and vanilla extract until uniform.

In another bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients into the butter mixture, alternating with wet ingredients.

Gently fold in strawberry preserves and chopped fresh strawberries.

Pour the batter into the prepared pan and smooth the top. Tap the pan to release any air bubbles.

Bake for 60-70 minutes, checking for doneness with a toothpick.

Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack.

Whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt for the glaze. Drizzle over the cooled cake.