Pound Cake:

1. Prepare Pan and Preheat Oven:
   1. Spray a 12-cup Bundt pan with nonstick baking spray (ensure it’s baking spray, not just nonstick spray).
   2. Preheat the oven to 350°F (175°C).
2. Combine Dry Ingredients:
   1. Whisk together the sifted cake flour and kosher salt in a bowl.
3. Cream Butter and Sugar:
   1. In the bowl of an electric mixer, beat the softened butter and granulated sugar together until fluffy, about 5 minutes.
4. Add Eggs and Vanilla:
   1. Beat in the eggs one at a time.
   2. Beat in the vanilla extract.
5. Combine Wet and Dry Ingredients:
   1. Beat in half of the dry ingredients until just combined.
   2. Beat in the heavy cream.
   3. Finish by beating in the remaining dry ingredients.
6. Bake:
   1. Pour the mixture into the prepared Bundt pan.
   2. Place the pan on a baking sheet and bake for 50 to 55 minutes, or until the cake is golden and a tester inserted into the center comes out clean.
7. Cool:
   1. Let the cake cool in the pan for 30 minutes.
   2. Invert it onto a piece of parchment paper or a cake stand/plate.
   3. Let it cool completely.

Strawberry Icing:

1. Prepare Freeze-Dried Strawberries:
   1. Use a food processor or a rolling pin to crush the freeze-dried strawberries into a smooth powder.
2. Combine Ingredients:
   1. Whisk together the powdered sugar, crushed freeze-dried strawberries, vanilla extract, heavy cream, and milk until smooth and combined.
3. Adjust Consistency:
   1. If the mixture is too thick, add more milk 1 teaspoon at a time, whisking until pourable.
   2. If it’s too thin, add more powdered sugar ¼ cup at a time.
4. Glaze Cake:
   1. Pour the icing over the cooled cake.
   2. Let it set for a few minutes before serving.