Preheat your oven to 350°F (175°C) and prepare the bundt pan by greasing it with butter and dusting with flour.

In a large bowl, cream softened butter and sugar with an electric mixer on high speed for 3-4 minutes.

Add eggs one at a time, mixing well after each addition, then add vanilla and almond extract.

In another bowl, whisk flour, baking powder, and salt; gradually mix into the creamed mixture alternating with whole milk.

Fold in the diced strawberries gently into the batter.

Pour batter into prepared pan and bake for 55-65 minutes, checking for doneness with a toothpick.

Once baked, cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Drizzle with glaze before serving.