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Preheat oven to 325 degrees. Grease and flour a 10-12 inch bundt pan.
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In a large bowl whisk together flour, baking soda, and salt; set aside.
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Cream butter and sugar until light and pale.
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Add eggs, one at a time, beating throughly before each addition.
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Add yogurt and milk and beat until just combined.
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Stir in flour mixture. Batter will be thick.
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Stir in diced strawberries.
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Spoon batter into bundt pan. Bake until cake top is golden brown and a knife is inserted and comes out clean, about 55-60 minutes.
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Cool pan for 5 minutes then invert cake (turn over) onto cooling rack to cool completely.
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Once cake has cooled, make glaze.
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To make the glaze heat butter over medium high heat in a small pan, stirring constantly, until just golden brown, about 7 to 10 minutes. Immediately remove from heat.
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Add powdered sugar, vanilla, and milk directly into pan and whisk until smooth.
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Pour glaze over cooled cake.