A moist and rich strawberry pound cake bursting with fresh strawberry flavor, perfect for dessert or teatime.

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Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan or a bundt pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, milk, and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Toss the chopped strawberries with 2 tbsp flour to prevent sinking and fold them into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, mix powdered sugar with strawberry puree until smooth and pourable.
Drizzle the glaze over the cooled cake before serving.