In the bowl of a blender or food processor, puree the strawberries until you get about 1 cup. Pour the puree into a small saucepan set over medium-low heat. Cook, stirring occasionally, until the mixture has been reduced by half, about 30 minutes. Allow to cool completely before using in the batter. Mixture can be made, covered, and refrigerated overnight.

Preheat the oven to 350°F.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition.

In a medium bowl combine the flour, baking powder, and salt. In a measuring cup, combine the sour cream with the cooled strawberry puree.

Add the flour mixture to the batter in three parts, alternating with the sour cream strawberry mixture, starting and ending with the flour. Mix on low speed until the batter is lump-free.

Generously grease a 10 to 12-cup Bundt pan with nonstick cooking spray. Use a pastry brush to grease every nook and granny. Pour the batter into the pan, smoothing the top. Hit the pan against the counter to release any air bubbles. Bake for about 50 to 60 minutes, or until a cake tester inserted into the middle comes out clean.

In the bowl of a blender or food processor, pulverize the freeze dried strawberries into a fine powder.

In a medium bowl, combine the strawberry powder, powdered sugar, and milk until a thick glaze forms. Pour all over the cooled bundt cake. Allow to set for about 20 minutes, or until the glaze is no longer wet to the touch, before serving.