Preheat the oven to 350 degrees F. Prepare the cake mix according to package directions.
Grease and flour the bottom only of a loaf pan and bake for 35 to 55 minutes depending on the pan size. One 9x5 loaf pan will be very full and will bake for 50 minutes (or more). You can use two 8x4-inch pans and start checking for doneness at around 35 minutes. Alternatively you can bake the cake in a 9 x 13 pan.
Bake the cake and then let it cool for about 10 minutes. Then remove from pan onto a cooling rack.
Cut the bread into slices and let slices continue to cool in the freezer while you prepare the next layer.
Using a small and well shaped flower cookie cutter, cut out the flower in the sliced strawberry cake.
Pour a very small amount (about 1/4 cup) of the pound cake layer into the bottom of the pan and spread it along the bottom. Then stick the flower pieces from the back of the pan to the front. Pack the flowers in tightly so cake can't seep between the layers.
Pour the remaining pound cake on top so that all the flowers should be completely covered. Use a spoon if needed to place the batter around the flowers. Be gentle so you don't ruin any of the flowers.
While the cake is cooling, whisk together the glaze ingredients until smooth adding additional milk as needed to thin. (You do want it thick enough to coat the cake and not run off of it.)
Spoon the glaze over the cake generously.