Preheat oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
Mix in eggs, one at a time, followed by vanilla.
Mix in half the flour mixture, then the sour cream and milk, then the rest of the flour mixture.
Fold in the chopped strawberries gently so the batter doesn’t turn too pink.
Pour into prepared pan and bake 60–75 minutes, or until a toothpick comes out clean. Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Blend a few strawberries into a smooth puree. Whisk the powdered sugar, strawberry puree, heavy cream and vanilla until smooth. Drizzle over cooled cake.
