Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.

Beat in the eggs one at a time, then add the vanilla and almond extract.

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

Alternate adding the dry ingredients and whole milk to the butter mixture, starting and ending with the flour. Mix just until combined.

Gently fold in the diced strawberries.

Pour the batter evenly into the prepared bundt pan.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

In a bowl, whisk the powdered sugar, strawberry milk, and optional strawberry puree until smooth and pourable.

Drizzle the glaze generously over the cooled cake.

Decorate with fresh strawberries around the cake for a beautiful presentation.

Slice and serve with whipped cream or ice cream.