• Preheat your oven to 350°F . Grease a 10-12 cup bundt cake pan with cooking spray or butter and flour.
• In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the flour mixture to the butter mixture in three parts, alternating with the evaporated milk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
• In another small bowl, gently toss the chopped strawberries with the remaining ¼ cup of flour until well coated. This will help the strawberries not to sink to the bottom of the cake while baking.
• Fold the strawberries gently into the cake batter.
• Pour the batter into the prepared bundt pan, and smooth out the surface with a spatula.
• Bake the cake for 75-80 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool in the pan for 20 minutes before removing it from the pan to a wire rack to cool completely.

For the glaze:

• In a medium mixing bowl, whisk together the powdered sugar and ¼ cup of heavy cream until smooth.
• Add more cream as needed, until the glaze reaches your desired consistency.
• Pour the glaze over the cooled cake, and use a spatula to smooth it out if necessary.
• Let the glaze set for about 10 minutes before slicing and serving the cake.