Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or a bundt pan.

In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with flour. Stir in the vanilla extract. Don’t overmix — just blend until smooth.

Gently fold in the diced, dried strawberries with a spatula.

Pour the batter into your prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean. Start checking around 60 minutes.

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Whisk together powdered sugar, strawberry purée (or milk), and vanilla until smooth. Drizzle over the cooled cake. Let it set for 10 minutes before slicing.