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

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

Add eggs one at a time, mixing well after each addition until fully incorporated.

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

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

Alternately add dry and wet ingredients to the creamed mixture, mixing on low speed until just combined.

Gently fold in strawberry preserves and chopped fresh strawberries.

Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes until a toothpick comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze by mixing powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth. Drizzle over the cooled cake.