• Preheat the oven to 350 °F. Generously butter and flour a 12 cup Bundt pan.
• Use a food processor to grind 1 oz freeze dried strawberries into a powder. Add 1/4 cup of the granulated sugar to the strawberry powder, set aside.
• Combine 4 large eggs, 3 yolks and 1 ½ teaspoons vanilla extract in a small bowl, whisk to combine and set aside.
• Sift together 1 ¾ cups cake flour, ¼ teaspoon table salt and 1 teaspoon baking powder in a mixing bowl. Add the remaining 1 1/4 cups of sugar to the bowl and mix at low speed for 30 seconds.
• Add 8 oz unsalted butter to the flour and mix until combined. Increase the speed to medium high. Continue to mix for a full 2-3 minutes. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition. Whip 6 oz heavy cream and fold into the batter.
• Pour 3/4 of the batter into the prepared pan. Spoon the strawberry sugar in a strip around the middle of the batter. Try to leave a gap between the strawberry powder and the sides of the pan. Spoon the remaining vanilla batter over the strawberry powder and smooth to an even layer.
• Bake until a toothpick inserted in the middle comes out clean (about 40-45 minutes).

Make the glaze

• Grind ½ oz freeze dried strawberries in a food processor to a powder. Mix the strawberry powder with 8 oz confectioner's sugar.
• Add 4 oz heavy cream and 1 teaspoon vanilla and stir until smooth. Add water until the glaze is the texture of pancake batter.
• Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Flip the cake onto a cooling rack set over a clean baking sheet. Cool another 10 minutes. (see note)
• While the cake is still slightly warm, pour the glaze all over the cake to cover completely. Use a small spatula or spoon to lift some of the glaze from the baking sheet to fill in any uncovered spots on the cake.
• Allow the cake to cool completely. The glaze will set while the cake cools.