1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Add the sour cream and mix until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
7. Toss the chopped strawberries with 1/4 cup flour to coat, then gently fold them into the batter.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

For the Glaze:

1. In a small bowl, whisk together the powdered sugar, strawberry puree, and milk until smooth. Adjust the consistency with more milk if needed.
2. Drizzle the glaze over the cooled cake.