Preheat the oven to 350 degrees. Grease and flour a 9” bundt cake pan (10-12 cup capacity).
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, toss together the strawberries and the 4 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
Pour the batter into the greased cake pan.
Bake at 350 degrees for 60 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you’ve reached the consistency you’d like.
Once the cake is cool, spread the glaze on top of the cake. Slice and serve.