Preheat and Prepare - Preheat your oven to 180°C (350°F). Grease a bundt pan or a deep cake dish thoroughly. In a mixing bowl, whisk together eggs, vegetable oil, sour cream, and milk until smooth. This creates a luscious, creamy base for your batter.

Mix the Batter - In a large bowl, combine flour, brown sugar, cinnamon, and a pinch of salt. Gradually add the wet ingredients, stirring gently until just combined. Mix in the buttermilk for extra moisture and tenderness. Then, fold in the strawberry puree for color and fruity flavor.

Create the Cinnamon Swirl - In a small bowl, mix powdered sugar, cinnamon, and melted butter to make a gooey cinnamon-sugar mixture. Swirl some of this into the batter for that cinnamon‑feathered, fluffy texture and fragrant aroma.

Assemble and Bake - Pour half of the batter into your prepared pan. Spread a generous layer of strawberry glaze or swirl, then add the remaining batter. Swirl again with the cinnamon mixture for that signature cinnamon‑swirled look. Bake for about 45-50 minutes or until a toothpick inserted comes out clean.

Finish with Glaze - While the cake cools slightly, whisk powdered sugar and vanilla extract with a splash of milk to make a creamy glaze. Drizzle this luscious, fruity glaze over the warm cake. Let it set for a few minutes before serving.