1-First, preheat your oven to 325°F and grease a 10-cup bundt pan thoroughly to ensure the cake releases easily after baking. This step is crucial for high-altitude baking to promote even cooking. In a large bowl, beat the softened unsalted butter and granulated sugar for about 7 minutes until it’s fluffy and light this helps create that tender crumb we’re aiming for.

2-Next, add the 3 large eggs one at a time, followed by the 1 ½ teaspoons of vanilla extract, mixing well after each addition. Sift together the dry ingredients: 1 ¾ cups of cake flour, 1 teaspoon baking powder, ¼ teaspoon coarse Kosher salt, and ¼ teaspoon ground cardamom to avoid lumps and ensure even distribution.

3-Alternately add the dry ingredients and ⅔ cup whole milk to the wet mixture, starting and ending with the dry to keep the batter smooth. Gently fold in the chopped freeze-dried strawberries, then pour the batter into the prepared pan. Bake for 25-30 minutes until the top springs back and a toothpick comes out clean. After baking, let it cool in the pan for 15 minutes, then invert and cool for another 30 minutes.

4-For the icing, combine 1 cup powdered sugar, 2 tablespoons finely crushed freeze-dried strawberries, and 2 teaspoons meringue powder if using. Stir in ½ teaspoon vanilla extract and 2 ½ to 3 tablespoons whole milk until smooth and drizzly, then spoon it over the cooled cake. Prep time is about 20 minutes, cook time 25 minutes, with 45 minutes cooling, making the total time around 1 hour and 30 minutes.