Set your oven rack one level above the bottommost position. Preheat to 350°F, but if using a dark pan, lower it to 325°F and allow for a slightly longer bake. Grease and flour your tube pan generously.

Clean and slice the strawberries, then blend them in a food processor or blender until you have 1 cup of puree. Transfer the puree to a saucepan and heat over medium, stirring frequently until it reduces to ½ cup. Once reduced, set aside to cool. This reduction intensifies the strawberry flavor without adding too much liquid to the batter.

In a separate bowl, whisk together the flour and baking powder to ensure even distribution. Set this aside for use later.

In your mixer’s bowl, cream the butter on its own until smooth. Gradually add the sugar, beating at medium speed until the mixture becomes light and fluffy, which should take 3 to 5 minutes. If you're using a hand mixer, it may take slightly longer.

Add the eggs, one at a time, ensuring each yolk is fully blended before adding the next.

In a measuring cup, combine the cooled ½ cup of reduced strawberry puree with ½ cup milk. If the puree measures slightly less than ½ cup, top it off with extra milk to make a full 1 cup of liquid. Stir in 2 teaspoons of strawberry extract and set this mixture aside.

With the mixer on low speed, alternate between adding the dry flour mixture and the milk/puree mixture to the butter and sugar base. Start and end with the dry ingredients, mixing until just combined. If you're using food coloring for a pink hue, add it during this step.

Pour the prepared batter into the greased and floured pan. Bake at 350°F for about 1 hour and 10 minutes, or until a skewer inserted in the center comes out clean with just a few crumbs attached. Check the cake at the 1-hour mark, and if the top begins to brown too much, tent with aluminum foil to prevent over-browning.

Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes on a wire rack. Carefully invert the cake onto a serving plate or cake board to finish cooling.

2 ½ cups (230g) powdered sugar, sifted

2-3 tablespoons milk (adjust to your desired glaze thickness)

1 teaspoon (4g) vanilla extract (use clear for a whiter glaze)

Whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add more milk, a teaspoon at a time. If it's too thin, mix in additional powdered sugar until it reaches the desired consistency.

Drizzle the glaze over the cooled cake using a spoon, or for more control, pipe it from a disposable piping bag with the tip cut off. Garnish the top with fresh strawberries for a beautiful presentation. Consider serving with whipped cream or a scoop of vanilla ice cream, accompanied by extra strawberries.