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

Cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

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

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

Alternately mix the dry ingredients with the strawberry milk mixture into the creamed butter and sugar.

Gently fold in the strawberry preserves and chopped fresh strawberries.

Pour the batter into the prepared pan and smooth the top.

Bake for 60-70 minutes, or until a toothpick comes out clean.

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

Prepare the glaze by whisking together powdered sugar, strawberry milk, vanilla extract, and salt.

Drizzle the glaze over the cooled cake.