Using a blender or mini-chopper, puree the strawberries until smooth. Transfer strawberries into a small saucepan; set pan aside.

Using a small bowl, whisk together cornstarch, lemon juice and water until smooth.

Add cornstarch mixture and granulated sugar to the saucepan with the strawberries; stir until well combined.

Place saucepan over medium-high heat and bring mixture to a boil, stirring often.

Continue boiling for 1 minute, or until mixture has thickened noticeably. Remove pan from heat and let mixture cool completely.

Preheat oven to 300°F.

Using an electric mixer, cream butter and sugar together until light and fluffy (3-4 minutes on medium speed).

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

Add salt and half of the flour to the bowl; mix until well combined.

Add heavy whipping cream; mix until well combined.

Add remaining flour, vanilla extract and lemon zest; mix until well combined.

Scrape sides and bottom of bowl to ensure batter is well combined.

Grease and flour a 12-15 cup Bundt pan (or generously spray with baking spray and then lightly dust with flour). Transfer ~⅓ of the batter into pan.

Spoon ~½ of the strawberry mixture on top of the batter.

Repeat process with another ⅓ of the batter and remaining strawberry mixture. Finish by layering the remaining ⅓ of batter on top. Using a table knife, gently swirl the layers.

Bake for 80 minutes. Tent top of cake with foil and continue baking for 40-50 more minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 15 minutes before inverting onto a wire baking rack. Let cool completely before slicing.

Using a small bowl, whisk together powdered sugar and milk. Pour glaze on top of cooled cake, letting excess drip down sides of cake.