Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan.

In a large mixing bowl, cream the softened butter and sugar using an electric mixer for about 3-4 minutes until light and fluffy.

Add the eggs one by one, mixing well after each addition until smooth and creamy.

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

Sift together the all-purpose flour, baking powder, and salt in another bowl.

Gradually alternate adding the dry mixture and wet mixture to the creamed butter and sugar, mixing on low speed until just combined.

Gently fold in the strawberry preserves and fresh strawberries.

Pour the batter into the prepared pan, filling it about two-thirds full.

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

Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack.

Prepare the glaze by whisking together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth, then drizzle over the cooled cake.