Preheat your oven to 325°F (163°C). Generously grease and flour a bundt pan to ensure the cake releases cleanly.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 3–5 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. This keeps the batter smooth and helps the cake rise evenly.

Mix in the sour cream, strawberry purée, vanilla extract, and strawberry extract (if using). If desired, add a few drops of pink food coloring to enhance the strawberry hue.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing—stop once the batter is smooth.

Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

Let the cake rest in the pan for 10–15 minutes before carefully turning it out onto a wire rack to cool completely.

In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency if needed—thicker for a richer coating, thinner for a light drizzle.

Once the cake has cooled, drizzle the glaze over the top. Let it set for a few minutes before slicing and serving.