Chop up fresh strawberries. Add half of them to a blender along with warm milk. Blend until smooth.
Separate the dry corn husks and remove any debris or hairs. Place in a large bowl and cover with hot water, and use a heavy object to submerge the corn husks under the water.
In a large bowl, add the masa harina, baking powder, and sugar. Using the paddle attachment, mix to combine on medium speed.
Then add the strawberry milk, oil, remaining strawberries. This time, carefully mix on low speed to combine.
Spread the masa mixture all over the bottom half of a softened corn husk. Add a tablespoon of strawberry jam to the center of the masa. Fold corn husk sides in. Fold the pointy top to the center of the husk.
Add the steamer insert. Place tamales inside the steamer pot with the open end up. Steam on medium-low heat for 1 hour to 1 ½ hours.
Serve with more strawberry jam or dulce de leche, and you can’t forget a big cup of champurrado. Provecho!