Step 1

Preheat the oven to 350 degrees Fahrenheit (175°Celsius). Grease and flour a 10-inch bundt pan or two loaf pans.

Step 2

In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Step 3

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

Step 4

Alternate adding the dry ingredients to the butter mixture with the sour cream, milk, and vanilla, starting and ending with the dry ingredients. Stir until just combined. Do not overmix.

Step 5

Gently fold the diced strawberries and lemon zest (if using) into the batter.

Step 6

Pour the batter into the prepared pan(s). Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, tent it with aluminum foil.

Step 7

Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

Step 8

In a small bowl, whisk the powdered sugar, strawberry puree, vanilla extract, and enough milk or water to achieve a pourable consistency.

Step 9

Once the cake is completely cooled, drizzle the strawberry glaze over the top. Allow the glaze to set before slicing.

Step 10

Enjoy the strawberry pound cake as is, or serve with fresh strawberries and whipped cream for an extra special treat.