A rich and moist pound cake bursting with fresh strawberry flavor, perfect for dessert or teatime.

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Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, milk, and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Toss the chopped strawberries with 1 tablespoon of flour, then gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.