Begin by washing your fresh strawberries thoroughly. Hull and chop a portion into small pieces for the batter, while pureeing another part using a blender until smooth. Set both aside.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. In another bowl, mix the pureed strawberries, eggs, vegetable oil, granulated sugar, and vanilla extract until smooth.

Gradually add the dry ingredients into the wet mixture, folding gently to combine. Then, gently fold in the chopped strawberries.

Preheat your oven to 350°F (175°C) and grease a bundt pan. Pour the batter into the prepared pan and bake for 30 to 40 minutes, checking with a toothpick for doneness.

Once baked, let the cake cool in the pan for 10 to 15 minutes. Invert onto a wire rack to cool completely. Prepare the glaze by mixing powdered sugar and milk, then drizzle over the cooled cake.