Cream Butter and Sugar:
In a large bowl, cream together softened butter and granulated sugar until fluffy.
Add Eggs and Vanilla:
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Start and end with the dry ingredients. Mix until just combined.
Fold in Strawberries:
Gently fold in diced strawberries until evenly distributed.
Pour the batter into the prepared bundt pan. Smooth the top with a spatula. Bake for 60-75 minutes or until a toothpick inserted comes out clean.
Cool, Glaze, and Serve:
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack. Whisk together a glaze using powdered sugar, milk, and vanilla. Drizzle the glaze over the cooled cake. Allow the glaze to set before slicing and serving.