Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan with butter or non-stick spray, then dust with flour.

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy, about 4-5 minutes.

Add 4 large eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.

In another bowl, combine 1 cup of whole milk, ½ cup of strawberry puree, 1 teaspoon of vanilla extract, and 1 teaspoon of strawberry extract, mixing well.

Gradually add the dry flour mixture to the butter-sugar mixture, alternating with the milk mixture, starting and ending with flour, mixing until just combined.

Fold in 1 cup of chopped fresh strawberries gently into the batter.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 60-70 minutes, checking for doneness with a toothpick.

Let the cake cool in the bundt pan for 15 minutes before inverting onto a wire rack to cool completely.