Preheat oven to 350°F. Coat a 9x5 loaf pan with nonstick cooking spray. If preferred, line with parchment paper, creating a sling for easy removal.

Use a blender to turn freeze-dried strawberries into a powder, reserving 1-2 teaspoons for the icing. Add the flour, baking powder, and salt to the food processor and process for 5 seconds to combine the dry ingredients. Set aside.

Add sugar and softened butter to the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium speed until light and fluffy, about 3 minutes.

Add vanilla and eggs, one at a time, until fully incorporated, scraping down the sides of the bowl as needed.

Add the dry ingredients and diced strawberries to the butter mixture and fold with a rubber spatula until just combined and no flour streaks remain.

Transfer half the batter to the prepared loaf pan and use the rubber spatula to spread it evenly. Then add the remaining batter and spread again. Bake for 55-65 minutes, tenting it halfway through if needed, and until a toothpick inserted in the center comes out clean. Allow the strawberry pound cake to cool in the pan for about 15 minutes. Flip the loaf out of the pan and allow to cool completely on a wire rack.

For the strawberry glaze: Combine powdered sugar, strawberry powder, and milk in a bowl. Once the cake is completely cooled, pour the glaze over.