Puree strawberries, then cook until reduced by half. Let cool to room temperature.
Preheat oven to 325°F. Grease a bundt pan with non-stick spray.
Beat butter and sugar together until creamy, about 5 minutes.
Add eggs one at a time, mixing well after each addition.
Mix in flour, baking powder, and salt on low speed.
Incorporate strawberry and vanilla extracts, milk, strawberry reduction, and gel icing color.
Spread batter evenly in the bundt pan and bake for 75-85 minutes.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Heat butter, sugar, cream, strawberry reduction, vanilla, honey, and gel icing color until melted.
Bring the mixture to a boil for 3 minutes, then let it cool slightly.
Whisk in powdered sugar until smooth. Adjust consistency as needed.
Drizzle warm icing over the cooled cake for the perfect finishing touch. Enjoy your delectable strawberry pound cake!