1. Preheat the oven to 325°F. Generously grease a 10 to 12 cup bundt pan with butter and dust it with flour, tapping out the excess.

2. Blend about 2 1/2 cups of hulled strawberries until smooth. Measure 1 cup for the cake and set aside 3 tablespoons for the glaze.

3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.

4. Beat in the eggs one at a time, mixing well after each, then beat in the vanilla.

5. Whisk the flour, baking powder and salt together in a separate bowl.

6. Mix the strawberry puree with the milk. Add the flour mixture to the butter mixture in three parts, alternating with the puree and milk mixture, beginning and ending with flour. Mix just until combined.

7. Spoon the batter into the prepared pan and smooth the top.

8. Bake until a toothpick inserted near the center comes out clean, about 60 to 70 minutes. If the top browns too quickly, tent loosely with foil.

9. Cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely.

10. Whisk the powdered sugar with 3 tablespoons strawberry puree and 1 teaspoon milk until thick but pourable, adding a little more milk if needed. Drizzle over the cooled cake and let set for 15 minutes.