Bring all ingredients to room temperature.

Preheat oven to 325 degrees Fahrenheit.

In the bowl of a stand mixer, beat butter, cream cheese, and sugar until fluffy, stopping to scrape sides of bowl. Add eggs, one at a time. Add vanilla.

Stir together milk and vinegar and set aside until bubbly.

Whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture, alternating with milk mixture. Begin and end with flour mixture. Mix until combined.

In a small bowl, combine strawberry filling and cornstarch.

Grease a 10 cup Bundt pan with baking spray with flour. Spoon half the batter into the Bundt pan.  Spoon the strawberry filling on top of batter being careful to stay in the middle and not touch the sides or the center of the pan. Top with remaining batter.

Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. If the top of cake is browning too much, tent with foil.

Remove cake from oven and let cool 15 minutes. Invert cake onto cooling rack and let cool completely.

Place confectioners’ sugar in a small bowl. Add warm milk and oil or melted butter. Stir to combine. Add one or two drops of extract or food color to achieve a pink tint. If the color is too pink, add one drop brown color to soften it.

Place glaze in a piping bag or squeeze bottle and drizzle over cooled cake. Serve or freeze in an airtight container.