In a blender or food processor, puree strawberries until you get about 1 cup. Pour puree into a small saucepan set over medium-low heat. Cook, stirring occasionally, about 30 minutes. Allow to cool completely. Set aside
Preheat the oven to 350 degrees.
Use electric mixer to beat butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add eggs gradually to mixture.
In another bowl combine flour, baking powder, and salt. In a separate cup, combine sour cream with cooled strawberry puree.
Add flour mixture to batter, then sour cream strawberry mixture, starting and ending with flour mixture. Mix on low speed until batter is smooth.
Grease a 10 to 12-cup Bundt pan with butter. Pour batter into pan. Hit pan against counter to release any air bubbles. Bake for 50 - 60 minutes, or until toothpick inserted in middle comes out clean.
In a blender, pulverize strawberries.
In a medium bowl, combine strawberry puree, powdered sugar, and strawberry milk until a thick glaze forms. Pour over cooled bundt cake. Allow to set for approx. 15 minutes.
Garnish with star sprinkles and place chocolate eggs into cake center.