Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or loaf pan thoroughly.
Beat butter and sugar together until light and fluffy, about 3–4 minutes.
Add eggs one at a time, mixing well after each addition.
Whisk strawberry milk, sour cream, and vanilla together until smooth.
Sift flour, baking powder, and salt together in a separate bowl.
Alternate adding dry and wet ingredients to the batter, mixing gently until just combined.
Fold in strawberry preserves and chopped strawberries carefully.
Pour batter into prepared pan and bake for 60–70 minutes, until a toothpick inserted comes out clean.
Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Whisk glaze ingredients until smooth and drizzle over cooled cake. Allow glaze to set before slicing.
