Preheat your oven to 325°F (163°C) and prepare a 10-inch bundt or loaf pan by greasing and flouring it.

Cream together the softened unsalted butter and granulated sugar in a large mixing bowl until light and fluffy.

Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition.

Whisk together strawberry milk, sour cream, and vanilla extract in a separate bowl until smooth.

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

Gradually add the sifted dry ingredients to the creamed butter mixture, alternating with the wet mixture, mixing on low speed until combined.

Fold in the strawberry preserves and chopped fresh strawberries gently with a spatula.

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake in the preheated oven for 60-70 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 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.

Drizzle the glaze over the cooled cake and allow it to set before slicing.