Rinse, dry, and hull the strawberries, then puree half of them and set the remaining chopped strawberries aside.

Preheat the oven to 350°F and grease the Bundt pan thoroughly.

Beat the butter and sugar together until light and fluffy.

Add the eggs one at a time, then mix in the strawberry puree and vanilla.

Whisk the flour, baking powder, baking soda, and salt in a separate bowl.

Add the dry ingredients to the batter, alternating with buttermilk, mixing just until combined.

Gently fold the chopped strawberries into the batter.

Pour the batter into the prepared pan and smooth the surface.

Bake for 50 to 60 minutes, then cool briefly, loosen the edges, and unmold onto a rack.

Whisk powdered sugar with milk and drizzle the glaze over the cooled cake.