• Spray a 12 cup bundt pan with nonstick baking spray. Make sure it is baking spray and not just traditional nonstick spray.
• Whisk together the flour and salt.
• In the bowl of your electric mixer, beat the butter and sugar together until fluffy, about 5 minutes. Beat in each egg, one at a time. Beat in the vanilla extract.
• Beat in half of the dry ingredients, then beat in the heavy cream. Finish with the remaining dry ingredients. Pour the mixture into the bundt pan.
• Put the pan on a baking sheet and place it in the oven. Turn the oven to 350 degrees F. Bake for 50 to 55 minutes, or until the cake is golden and set.
• Let the cake cool for 30 minutes then invert it onto a piece of parchment paper or a cake stand/plate. Let cool completely, then drizzle with the icing.

strawberry icing

• Note: use a food processor or a rolling pin to crush the dried strawberries into a smooth powder. You want it as fine and smooth as can be so you can have a smooth glaze!
• Whisk all ingredients together until smooth and combined. If the mixture is too thick, add more milk 1 teaspoon at a time, whisking until pourable. If it’s too thin, add more powdered sugar ¼ cup at a time.
• Pour over the cooled cake and let set for a few minutes before serving.