Preheat oven to 350 degrees. Grease a 12’ bundt pan with cooking spray.
In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy.
Next add in the eggs one at a time, beating well after each addition. Add the vanilla extract and lightly mix until combined.
In another bowl, whisk together the flour, cornstarch, baking powder and salt. Add half of the dry ingredients to the wet ingredients, and gently mix it until just combined.
Slowly add the milk and mix until fully incorporated. Then add the remaining dry ingredients until everything is combined.
Pour batter into the greased bundt pan and smooth the top with a rubber spatula. Add fresh strawberries to the batter and gently fold in until fully incorporated.
Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in the pan for 10-20 minutes and then invert onto a cooling rack to finish cooling.
For the glaze:
Whisk together powdered sugar, lemon juice, cornstarch and optional fresh strawberry juice (gives it that pink color). Drizzle over the cake and serve.