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

In a large mixing bowl, cream together softened butter and sugar on medium speed until light and fluffy.

Add eggs one at a time, beating well after each addition to ensure full incorporation.

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

Sift together flour, baking powder, and salt in another bowl.

Alternate adding the dry ingredients with the wet mixture to the creamed butter, mixing gently.

Fold in strawberry preserves and any additional chopped strawberries.

Pour the batter into the greased pan and bake for 60-70 minutes or until a toothpick comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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

Drizzle the glaze over the cooled cake before serving.