Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a 9×13-inch baking dish. You can also line it with parchment paper for easy removal.
Cream butter, cream cheese, and sugar:
In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar using a hand mixer or stand mixer on medium speed. Cream the mixture for about 3-4 minutes until light and fluffy.
Add the eggs and vanilla:
Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract.
Mix the dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate adding dry ingredients and sour cream:
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
Fold in the strawberries:
Gently fold in the diced fresh strawberries using a spatula. Be careful not to crush them too much.
Bake the cake:
Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes (for a bundt pan) or 45-50 minutes (for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean. The cake should be golden on top.
Cool the cake:
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
For the Strawberry Glaze (optional):
Make the glaze:
In a small bowl, mash or puree the fresh strawberries. Add the powdered sugar and milk, stirring until smooth and well combined. Adjust the amount of milk for your desired glaze consistency.
Drizzle over the cake:
Once the cake is completely cooled, drizzle the strawberry glaze over the top. If you like, you can also top it with fresh sliced strawberries for extra flavor and decoration.
Serve:
Slice and serve your Strawberry Cream Cheese Pound Cake! It’s perfect as a dessert on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream.
